| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
14 |
Servings |
INGREDIENTS
| 3 |
md |
Onions; diced |
| 2 |
md |
Green peppers; diced |
| 2 |
lg |
Stalks celery; diced |
| 2 |
|
Cloves (small) garlic; minced |
| 1/2 |
|
Fresh Jalapeno peppers; |
| 8 |
lb |
Lean chuck; ground coarsely |
| 1 |
cn |
(7-oz) diced green chilies |
| 1 |
cn |
(14.5-oz) stewed tomatoes |
| 1 |
cn |
(15-oz) tomato sauce |
| 1 |
cn |
(6-oz) tomato paste |
| 6 |
oz |
Chili powder |
|
|
Tabasco sauce to taste |
| 12 |
oz |
Beer |
| 12 |
oz |
Mineral water; bottled (up to) |
| 3 |
|
Bay leaves; your choice |
|
|
Garlic salt to taste |
|
|
Salt/pepper to taste |
INSTRUCTIONS
Date: Sat, 20 Apr 96 08:43:56 PDT
From: eboyd@shentel.net
Dice and saute first 5 ingredients. Add meat and brown. Add everything
else, including 1/2 can beer. (Drink the remainder, according to Annie).
Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often.
Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait
that long. Also, those I substitute pure New Mexico ground red chili.
Whatever you use make sure it's pure chili powder, no additional seasonings
added.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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