| 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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