| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Beef, Chili, Beans |
12 |
Servings |
INGREDIENTS
| 3 |
md |
Bell peppers; chopped |
| 3 |
md |
Onions; chopped |
| 2 |
|
Fresh Jalapenos; deveined & |
|
|
Seeded |
| 4 |
|
Garlic cloves |
| 4 |
lb |
Chuck; coarsely ground |
| 5 |
lb |
Venison; coarsely ground |
| 6 |
|
Drops Tabasco |
| 7 |
oz |
Green chiles; diced |
| 28 |
oz |
Stewed tomatoes |
|
|
Water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the
vegetables in the oil a little, then add meat and brown. Stir in the
remaining ingredients, and cover with about one inch of water. Season to
taste with salt and pepper. Let it bubble slowly three to four hours. Skim
the grease after it's cooked two hours and taste again to adjust the
seasoning.
Forrest (Fuzzy) Goodhue
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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