| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Coarsely ground sirloin |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
cn |
(28-oz) whole tomatoes (drained) |
| 2 |
cn |
(12-oz) tomato sauce |
| 1 |
cn |
(12-oz) amber ale or regular beer |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Ground black pepper |
| 2 |
tb |
Beef bouillon crystals or 2 bouillon cubes |
| 1 |
ts |
Salt |
| 1 |
ts |
Cilantro |
| 3 |
cn |
(16-oz) dark red kidney beans |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
The RoadHouse folks shared their recipe for Hot Willie's Texas Chili. To
get the right zing, they suggest using a good chili powder. The recipe was
tested by Karen Uber, a student in hospitality management at the University
of Akron.
Heat olive oil in large skillet. Add ground sirloin, onion and garlic and
cook until meat is browned on all sides. Drain to remove oil and fat. Place
meat in a large metal pot and add canned tomatoes, tomato sauce and beer.
Stir in chili powder, cumin, sugar, pepper, bouillon, salt and cilantro.
Cook over medium heat, stirring occasionally, for 1-1/4 hours. Twenty
minutes before serving, add kidney beans (with liquid). Add cayenne pepper,
a pinch at a time, to taste. Top with chopped onion, grated sharp cheese,
chopped fresh tomato, chopped green or red pepper, or sour cream, if
desired.
Posted to recipelu-digest Volume 01 Number 577 by QueenBerta
<QueenBerta@aol.com> on Jan 22, 1998
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