Gangbang Mexican Beef With Olives Recipe
Ingredients
| Beef | 9 Pound, diced | |
| Oil | 1/2 Cup (16 tbs) | |
| Ground beef | 1 1/2 Pound | |
| Garlic | 6 Clove (5gm), minced | |
| 9 green peppers, quartered lengthwise | ||
| Onions | 18 , chopped | |
| Tomato Paste | 6 Tablespoon | |
| Tabasco | 1/2 Teaspoon | |
| Chili powder | 9 Tablespoon | |
| Chicken broth | 9 Cup (16 tbs) | |
| 6 cans corn kernels with liquid | ||
| Olives | 3 Cup (16 tbs), pitted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown diced beef in oil with ground beef, garlic, green peppers and onions.
Add tomato paste, Tabasco and chili powder, salt and pepper.
Cover with chicken broth.
Simmer 1 1/2 hours.
Add corn kernels with liquid.
Simmer another 40 minutes until most of liquid is consumed.
Add olives and heat through.
If prepared early in the day, add olives just before reheating.
This is good served with rice and/or tortillas.
Serves 18 to 20.
Add tomato paste, Tabasco and chili powder, salt and pepper.
Cover with chicken broth.
Simmer 1 1/2 hours.
Add corn kernels with liquid.
Simmer another 40 minutes until most of liquid is consumed.
Add olives and heat through.
If prepared early in the day, add olives just before reheating.
This is good served with rice and/or tortillas.
Serves 18 to 20.
Chef
