Cut beef into 1 inch cubes; place into a Dutch oven or large saucepan with the next eight ingredients. Simmer, covered, 2 hours or until meat is tender, breaking up tomatoes with a spoon. Add chick peas or kidney beans and heat about 5 minutes. Serve hot. Makes 8 servings.
Best is add the bone to soup while cooking for better flavor.
Ingredients
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2 pounds beef chuck, with or without a bone
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6 cups water
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1 can whole tomatoes (28 ounces can)
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2 chopped onions (medium)
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1 cup sliced celery
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2 cloves garlic, minced
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1 3/4 teaspoons chili powder
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1/4 teaspoon black pepper
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1 can chick peas or red kidney beans (20 ounce can)
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