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- 4 tablespoons salad oil
- 1 cup thinly sliced onions
- ½ cup diced green pepper
- 1 pound ground chuck
- 1 ½ cups barley water
- 2 cups canned tomatoes
- 3 tablespoons chile powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 4 cups 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 30 minutes. Serves 8 to 10.