Made with ground meat and bite size pieces of melt in your mouth roast

My husband Kirk makes the very best!

INGREDIENTS:

OIL – 1 Tablespoon

ONION – 2 Cups

CELERY – 1 Cup

CARROTS – 1 CUP

SALT and PEPPER – 1 teaspoon or to taste

GARLIC – 1 teaspoon

GROUND MEAR – 2 pounds

CHILI POWDER – 2 Tablespoons

SAGE – 1 teaspoon

OREGANO – 1 Tablespoon

CUMIN – 1 teaspoon

CAYENE – 1/2 teaspoon

CRUSHED WHOLE TOMATOES – 3 Cans 28 ounce

RED WINE – 1/2 Cup

PINTO BEANS – 3 Cans 16 ounce and juice

KIDNEY BEANS – 3 Cans 16 ounce and juice

TOMATO PASTE – 2 Tablespoons

DIRECTIONS:

Over medium heat cook the onions, celery, carrots and garlic until translucent…about 5 minutes. Add the meat and brown.

Drain the meat once it is completely cooked. I poured off about 2 cups of grease. Transfer to a large pot and add the tomatoes.

If you buy whole tomatoes crush them up by hand or by using a boat motor. Add to the browned meat then add all the spices. I rinsed out each can of tomatoes with red wine…remember if it’s good enough to drink, it’s good enough to cook with.

Add the canned beans to the sauce.

CHUCK ROAST – Brown One 2.8 pound roast cutting off the fat and cutting into bite size pieces. Brown and add to the large pot.

Cook on the stove top or in a crock pot for 4 to 8 hours. The roast will be fall apart in your mouth wonderful and all the spices will marry so well together.

Here are the pictures each step of the way.