| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pittsburgh | Meat | 8 | Servings |
INGREDIENTS
| 1 | lb | Hamburger |
| 1 | lb | Hot sausage |
| Jalapenos | ||
| Mushrooms | ||
| 8 | Habaneros | |
| 10 | Dried chile de Arbols | |
| 1 | c | Dried hot Wax peppers |
| 2 | lg | Onions |
| 6 | Cloves (large) garlic | |
| 1 | cn | (large) Chipolte en adobo |
| 3 | tb | Habanero powder |
| 3 | tb | Hot chile powder |
| 1 | ts | Season all |
| 1 | qt | Tomato sauce |
| 2 | cn | Chile beans |
INSTRUCTIONS
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM> Subject: Pittsburgh Hotluck Reevyooo FROM RICK AND CINDY MASTERS: Brown the meat, jalapenos, habaneros, onion, and garlic, mushrooms, together. In a blender mix up the chipoptle en adobo, and the dried chile de arbols. After the meat has browned drain grease and place in a slow cooker. Combine all the rest of the ingredients together and let it simmer for about 6 hours. CHILE-HEADS DIGEST V2 #309 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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