Ingredients
500g Lean
Ground Beef
2 cans large
Red Kidney Beans
1 can medium
Pork and Beans
1 can small
Kernel Corn
2 stalks
Celery - Diced
1/2 medium
Onion - Diced
2 cups Sliced
Mushrooms
1 can large
Spaghetti Sauce
1/2tsp Sea
Sal
1/2tsp Black
Pepper
1/4tsp
Cayenne Pepper (Or to taste)
1/2tsp Garlic
Powder
1/2tsp Onion
Powder
1/2tsp
Sun-dried Tomato Flakes
1/4tsp
Rosemary
1/2tsp
Parsley Flakes
Step 1:
Pour Kidney
Beans, Baked Beans, Corn and Spaghetti Sauce into a large pot, Stir over medium
heat until beginning stages of boiling.
Add half of
each of the spices to the sauce.
NOTE - Stir
frequently or bottom of sauce will scorch.
Step 2:
Fry the Lean Ground Beef in a large skillet.
Add the diced
celery and onion ... continue to fry over medium heat.
Add half of
each spice to the meat mixture.
Once the
onions and celery begin to soften, add the mushrooms.
Simmer about
5 minutes - Uncovered.
Step 3:
Once the
sauce has begun to bubble around the edges, turn down to low.
Drain the
meat of any residual grease
TIP - Keep an
old spaghetti can in the freezer to avoid foul smell of grease as you drain
your food from the excess fat
Pour meat
mixture into sauce pot.
Stir well ...
cover and simmer over low heat for 2 hours.
Stir
frequently to insure no scorching.
