| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups, Chili |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Gr chuck |
| 1 |
|
Large onion chopped |
| 4 |
|
Garlic cloves, finely choppd |
| 1 |
|
Jalapeno(canned) with seeds |
| 1 |
cn |
Beer |
| 2 |
tb |
Cumin |
| 4 |
tb |
New Mex grd red chilies |
INSTRUCTIONS
1 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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