Beef, Mexican - Spanish, Soups and Stews

Chili Rocko

  • 1 pound Beef
  • 1/4 cup Oil
  • 3 medium Onions, chopped
  • 1 large Green pepper, diced
  • 3 cans Campbell's Tomato soup
  • 3/4 cup Coca-Cola
  • 2 large cans Tomatos, crushed
  • 1/2 cup Ketchup
  • 2 tablespoons Cumin powder
  • 5 tablespoons Chili powder
  • 2 cans Pinto beans
  • 2 teaspoons Cocoa powder
  • 1 tablespoon Salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Cayenne pepper

    • Saute brisket, onions, green pepper, cumin and cayenne in oil for 15 minutes.

    Add remaining ingredients and simmer for2-3 hours.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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