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Recipe by: aboubacary
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See below ingredients and instructions of the recipe
3 tb Olive oil 1 tb Chili powder
1 lb Ground beef 2 ts Basil leaves, ground
1 lb Ground pork 1/2 ts Ground cloves
1 Onion; chopped 3 Bay leaves
1/2 Green pepper; chopped 2 c Chicken stock
3 Cloves garlic; minced 1/2 ts Salt
5 c Crushed tomatoes 1/4 ts Cayenne pepper
1/4 c Tomato paste
Heat olive oil in a large skillet over medium-high heat. Add beef,
pork, onion, green pepper, and garlic and saute until browned, about
10 minutes. With a slotted spoon to drain off the fat, place the
sauteed ingredients in a 4-quart saucepan. Add the remaining
ingredients and mix well. Slowly bring to a boil, reduce heat, cover,
and simmer for 2 hours.
This recipe is from the Canadian National Railways
FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's
Press of New York - 1993. ISBN 0-312-08768-3
Shared by Robert Rostrup
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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