Ingredients
- 1 c TVP (might be more or less)
- 1 large white onion
- 1 large red bell pepper
- 3 cloves of garlic
- 2 cans tomato sauce
- 1/3 c flour
- 4 T chili powder
- 1/2 t ground cayenne pepper
- 2 t ground cumin
- 3 T vegetable oil
- salt, pepper
- water
Directions
Mince the garlic. Finely chop the onion and bell pepper. Set aside. In a
small bowl, mix together the flour, chili powder, 1 tsp of the cumin, 1
tsp of salt, and 1 tsp of pepper.
In a large pot, heat the oil over medium heat. Add the onion, garlic,
and bell pepper. Cook until the onion is soft and translucent. Add the
ground beef and brown. While the beef is browning add a few pinches of
salt and cumin. Drain any excess fat.
Still cooking, add the flour mixture to the pot and stir to coat. Add
the tomato sauce and about 4 cups of water. The amount of water is up to
you, but will greatly affect the viscosity of the end product as well as
the flavor. This is totally up to you, and I suggest you play around
with the amounts.
Add the cayenne pepper and a few dashes of cumin. Stir well. Bring the
mixture to a boil, reduce heat to low and simmer for about an hour.
Serve by itself if you want. I like to put in some shredded cheddar
cheese, some chopped scallions, and some sour cream and mix it all
together.