Chill Lee’s 4-k Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chili, Soups | 6 | Servings | |
INGREDIENTS
| 5 | lb | Gr chuck |
| 1 | Large onion chopped | |
| 4 | Garlic cloves, finely choppd | |
| 1 | Jalapeno, canned with seeds | |
| 1 | Beer | |
| 2 | T | Cumin |
| 4 | T | New Mex grd red chilies |
INSTRUCTIONS
ts Paprika 1 ts Grd black pepper 1 ts Flavor enhancer 1 ts Salt 1 pk Chill Lee's chili mix Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been known to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili powder for the grd red chilies. write the Chill Lee Corp., Box 462 Alief, Tx 77411 Posted by Ken Strei From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1617
Calories From Fat: 1168
Total Fat: 129.5g
Cholesterol: 389.3mg
Sodium: 244.7mg
Potassium: 924.5mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: 97.2g