Chili (rob Dillon)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pittsburgh | Meat | 8 | Servings |
INGREDIENTS
| 3 | lb | Beef cut in cubes |
| 1/4 | c | Oil |
| 2 | Bay leaves | |
| 4 | T | Chili powder |
| 1 | T | Salt |
| 10 | Cloves finely chopped garlic | |
| 1 | t | Cumin |
| 1 | t | Oregano |
| 1 | t | Red pepper |
| 1 | T | Black pepper |
| 1 | T | Paprika |
| 2 | Seeded and chopped Habanero | |
| peppers |
INSTRUCTIONS
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM> Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI: Brown meat in oil add 1/2 Qt. water and simmer for 1 1/2 to 2 hours. Add all spices and continue to simmer for 1/2 hour. Thicken with 3 Tbs.. flour and 6 Tbs.. corm meal adding remaining water. Serve over rice. 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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 0mg
Sodium: 1572.9mg
Potassium: 254.9mg
Carbohydrates: 5.4g
Fiber: 2.4g
Sugar: <1g
Protein: 3.1g