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| 2 x ca. 450 g | Beef sirloin tip roast cut into 1/2 inch cubes |
| 1/2 Teelöffel | pepper |
| 3 Tasse | onion chopped |
| 64 x ca. 30 g | Canned tomatoes with juice chopped |
| 3 | cloves garlic minced |
| 48 x ca. 30 g | Canned pink or pinto beans drained |
| 2 Esslöffel | vegetable oil |
| 14 x ca. 30 g | Roasted red bell peppers drained, rinsed & chopped |
| 2 Esslöffel | chilli powder |
| 3 1/2 Tasse | beef broth |
| 2 Esslöffel | ground cumin |
| 1/4 Tasse | molasses |
| 1/4 Teelöffel | cloves ground |
| 2 Teelöffel | cider vinegar to taste |
| 1 Teelöffel | salt |
| 1 Esslöffel | tabasco |
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Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup has a special flavor and assembles quickly.
Brown beef, onion and garlic in oil in Dutch oven over medium heat. Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes, beans, peppers, broth, molasses and Tabasco. Simmer over low heat for 1 1/2 hours, partially covered, stirring occasionally. Stir in vinegar and serve.
Serving Suggestion: Sourdough Bread and Vegetable Relishes..
Council - http://www. Txbeef. Org
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