Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Salad oil
1 c Thinly sliced onions
1/2 c Diced green pepper
1 lb Ground chuck
1 1/2 c Barley water
2 c Canned tomatoes
3 tb Chile powder
1 ts Salt
2 ts Sugar
2 Garlic cloves -- minced
4 c Cooked or canned kidney
Beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and
green pepper for 10 minutes. Add the meat and cook over high heat,
stirring almost constantly until browned. Add the water, tomatoes,
chile powder, salt, sugar and garlic. Cover and cook over low heat 1
hour. Add the beans and cook 30 minutes. Serves 8 to 10. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publishedby
Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by

Recipe By : Jennie Grossinger - "The Art Of Jewish

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