|Recipe Name:||Arizona Desert Chili||Submitted by:||Administrator|
|Number of Servings:||6|
2 Tablespoon(s) Vegetable oil
3 Garlic cloves, chopped
2 Onions, chopped
1 Green bell peppers, chopped
3 Pound(s) beef
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Ground oregano
3 Tablespoon(s) Chili powder
10 Tomatoes, peeled and chopped
2 JalapeÃ±o peppers, optional
Have beef chopped, not ground. Heat oil in a large heavy skillet.
Add garlic, onions and green pepper. SautÃ© until soft, about 5-7
minutes. Add beef and lightly brown on all surfaces. Drain off some
of the fat if a lot has accumulated. Lean beef trimmed of all fat
should not have an excess amount, however. Add remaining
ingredients and simmer for 1 hour or slightly longer. Put a cover on
skillet during cooking time, and slightly tilt it so steam can escape.
Check often and stir to prevent sticking. Skim off fat as it rises.
Best if allowed to sit, tightly covered, for an hour after cooking is
complete. Serving Ideas : Serve with cornbread or cheese biscuits.
NOTES : This chili can be mild or very hot depending upon the use of
jalapeÃ±o peppers. Some chili lovers say you should never put beans in
chili so this recipe omits them. This recipe is from a truck driver
named Sparky that we met in Arizona, a firm believer in no-bean chili.
Recipe by: Jo Anne Merrill Posted to recipelu-digest Volume 01 Number
576 by "email@example.com" <firstname.lastname@example.org> on Jan 22, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 482
Total Fat: 52.4g