| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Ethnic, Chili, Beef | 4 | Servings |
INGREDIENTS
| 3 1/3 | lb | Chuck, cubed |
| 8 | oz | Beer |
| 1 1/3 | Medium onions, chopped | |
| 1 1/3 | tb | Cumin |
| 2/3 | tb | MSG, if needed |
| 5 1/3 | oz | Tomato sauce |
| 1 1/3 | ts | Salt |
| 2/3 | c | Hot water |
| 1 | ts | Pepper |
| 1 1/3 | tb | Paprika |
| 3/16 | ts | Cyaenne |
| 6 2/3 | tb | Chili powder |
INSTRUCTIONS
In skillet, brown meat with rendered fat until grey. Place meat with juices in a Dutch oven. Saute onions until translucent, add to oven. Add the remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2 hours or until meat is tender. Stir frequently. Now add the chili powder and stir in well. Turn off for at least 1 hour so that all the flavor of the spices is absorbed. After 1 hour turn heat on and cook for 30 minutes to 1 hour. Serve with French bread. J. Scammell *P BMTH06A 3/16/92 9:33pm From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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