| 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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