| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3 |
|
Garlic cloves; chopped |
| 2 |
|
Onions; chopped |
| 1 |
|
Green bell peppers; chopped |
| 3 |
lb |
Beef |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground oregano |
| 3 |
tb |
Chili powder |
| 10 |
|
Tomatoes; peeled and chopped |
| 2 |
|
Jalapeño peppers; optional |
| 1 |
cn |
Beer |
INSTRUCTIONS
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Sauté until soft, about 5-7 minutes.
2. 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.
3. 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
jalapeño 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 "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 22, 1998
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