50 ml vegetable oil 1/4 cup
1 kg lean beef, cubed 2 lb
1 onion, chopped
8 ripe tomatoes, chopped
2 cans tomato paste
50 ml chili powder 1/4 cup
1 envelope italian salad dressing mix
1 can hot chilies, chopped
2 cans red kidney beans, drained
1 L cranberry juice 4 cup
1 pineapple chunks with juice
In a large pot; heat oil. Add beef and brown. Remove from pan and set aside.
Add onion to pot. Cook until onions are translucent.
Return meat to pot. Add tomatoes, tomato paste, chili powder, salad dressing mix, chilies, kidney beans and cranberry juice. Cover and cook over medium-low heat for 1 1/2 hours. Stir occasionally.
Add pineapple chunks and juice. Bring to a boil and serve.
Serves 8