| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Main dish, Tex-mex |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Chili meat |
| 1 |
lb |
Ground beef |
| 2 |
tb |
Bacon drippings |
| 1 |
pt |
Hot water |
| 1 |
cn |
Tomato puree (10 1/2 oz) |
| 1 |
ts |
Tabasco |
| 1 |
|
Chili pepper pod or more to |
| 2 |
lg |
Onions — finely chopped |
| 2 |
|
Cloves garlic — finely |
|
|
Choppe |
| 3 |
tb |
Chili powder (heaping) |
| 1 |
tb |
Oregano |
| 1 |
tb |
Cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground mustard |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
INSTRUCTIONS
Brown meats; add bacon drippings and cook 5 minutes. Add hot water, tomato
puree, Tabasco, pepper, onion and garlic; simmer 30 minutes. Add rest of
the ingredients and simmer slowly for 1 to 2 hours. Serve with crackers,
raw onion, grated sharp Cheddar cheese and plenty of cold beer.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”