| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Kentucky | Chili | 1 | Servings |
INGREDIENTS
| Part 1 | ||
| 3 | lb | Beef; cubed or coarse grou |
| 8 | oz | Ground pork |
| 1 | tb | Flour |
| 1 | tb | Wesson oil |
| 1/3 | c | Minced onion |
| 1/2 | tb | Granulated garlic |
| 1 | cn | Beef stock |
| 2 | cn | Chicken stock |
| 1 | 8oz can hunt's tomato sauce | |
| 1/2 | tb | Cumin |
| 1 | 4oz can mild green chilies | |
| 1 | Jalapeo pepper; seeded and m | |
| 1 | ts | Black pepper |
| 3 | tb | Gebhardt chili powder |
| Part 2 | ||
| 4 | oz | Hunt's tomato sauce |
| 4 | tb | Gebhardt chili powder |
| 2 | tb | Mild new mexico chili powder |
| 2 | tb | Cumin |
| 1 | ts | Granulated garlic |
| 1 | ts | Tabasco pepper sauce |
| 1/2 | ts | Brown sugar |
INSTRUCTIONS
Recipe by: HBWK07A Chuck Ozburn Saute meat in oil, drain and add to a 4-quart cooking pot; add all other ingredients in Part 1 and simmer, covered, for 1 hour and 30 minutes; uncover, add all ingredients in Part 2 and simmer for 45 minutes. Randy Robinson Columbus, Ohio (representing the state of Kentucky) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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