Category: Chili

FILLING-----

2 tbsp Cooking oil

2 tbsp Wine vinegar

1 lb Ground round

1/2 tsp Chili powder

1/2 cup Onion -- chopped

1 tsp Cinnamon

1 Garlic clove -- minced

1/8 tsp Ground cloves

1 cup Black olives -- chopped

1 tsp Sugar

1 cup Canned tomatoes -- drained

1 tsp Salt (optional)

1/2 cup Dark raisins -- chopped

12 Tortillas -- hot

SAUCE-----

1 tsp Cooking oil

3/4 cup Condensed beef bouillon

1/4 cup Onion -- finely chopped

1 tsp Chili powder

1 Garlic clove -- minced

1/4 tsp Oregano

2 can Tomato sauce

1/8 tsp Thyme

1/4 cup Green pepper -- finely

Chopped

1/4 lb Cheddar cheese

1/4 cup Celery -- finely diced

FILLING: In a large skillet heat oil. Cook ground round, onion and garlic until meat begins to brown. Add olives, tomatoes and raisins. Stir to combine all ingredients. Then add vinegar, chili powder, cinnamon, cloves, sugar, and optional salt. Stir again and bring to boil. Reduce heat and simmer 20 minutes. Spread meat mixture on tortillas. Roll up and place in a greased shallow baking dish. Preheat oven to 350 degrees.

SAUCE: Heat cooking oil in a saucepan and sauté onion and garlic until onion is translucent. Add tomato sauce, green pepper, celery, bouillon, chili powder, oregano, and thyme. Stir to combine all ingredients well. Bring to boiling; reduce heat and simmer 20 minutes. Pour half the sauce over tortillas in baking dish. Sprinkle with grated cheese. Bake 20 minutes. Serve with remaining sauce and cheese.