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Prescott Beef Burgoo Recipe
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| Ingredients | | | 2 | pound | beef, ground | | | 1 | each | onion, chopped | | | 1 | each | garlic, clove, minced | | | 2 | tablespoon | chili powder | | | 1 | tablespoon | salt | | | 1/4 | teaspoon | pepper | | | 46 | oz | tomato juice | | | 4 | cup | cabbage, shredded | | | 1 | cup | rice, uncooked | | | 1/2 | pound | beans, green, tipped, cut | | | | | |
Directions:
| Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side. Add onion and garlic; saute 5 minutes or until soft. Stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.
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