| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground round beef |
| 1 |
lb |
Ground pork |
| 5 |
c |
Chopped onions |
| 1 1/2 |
tb |
Chopped garlic |
| 7 |
tb |
Chili powder |
| 2 |
cn |
Chopped green chili peppers |
| 3 |
cn |
(16 oz) crushed tomatoes |
| 3 |
tb |
Tomato paste |
| 4 |
|
Bay leaves; crumbled |
| 1 |
tb |
Salt |
| 1 |
tb |
Oregano |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Grown sugar |
| 2 |
cn |
(16 oz) red kidney beans |
| 1 |
pk |
Corn chips |
| 1 |
|
Head lettuce; shredded |
| 12 |
oz |
Sharp cheddar cheese; shredded |
INSTRUCTIONS
The Culinary Connection Newsletter, August 21, 1998 http://www.culinary.com
In a large, heavy pot, brown the meat with the onions and the garlic. Drain
off the fat and stir in the chili powder (depending on quality, you may
want more). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano,
vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of
corn chips, shredded lettuce, and shredded Cheddar cheese.
Posted to CHILE-HEADS DIGEST by Dorothy Meehan <tootie@accessnv.com> on Aug
21, 1998, converted by MM_Buster v2.0l.
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