Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Thursday, May 21, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 lb. ground chuck
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can red kidney beans, drained
  • 1 (15 oz.) can pinto beans, drained
  • 1 (8 oz.) can tomato sauce
  • 1â�„2 medium white onion, diced
  • 1 (4 oz.) can diced green chiles
  • 2 TBS chopped celery
  • 2 TBS chili powder
  • 1â�„2 TBS ground cumin
  • 1 tsp. salt
  • 1â�„2 tsp. ground black pepper
  • 1â�„4 tsp. garlic powder
  • 1 cup water
Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking. Empty the cooked meat into a spaghetti strainer and rinse will under very hot water (this removes the bulk of the fat). Transfer the beef to a Dutch oven and add the remaining ingredients, stir together until combined thoroughly. Bring to a simmer over medium heat, reduce heat to low and continue simmering for 50-60 minutes, stirring occasionally.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website