| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Naga |
Chili |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
|
To 3 jalepeno peppers; chped |
| 2 |
|
To 4 cloves garlic; crushed |
| 2 |
|
To 3 large onions; sliced |
| 3 |
|
To 4 lb diced sirloin or |
|
|
Fillet steak |
|
|
Pinch oregano |
|
|
Olive or peanut oil |
| 1 1/2 |
|
To 2 oz chili powder |
| 28 |
oz |
Can tomatoes |
| 3 1/2 |
|
To 4 1/2 c water; added as |
|
|
Needed |
|
|
Cayenne to taste —secret ingredients—– |
|
|
A dollop of sherry wine |
|
|
Blackstrap molasses; corn |
|
|
Meal mush made into a paste |
|
|
With water. |
|
|
Salt/pepper to taste |
|
|
Cumin powder |
|
|
Worchestershire sauce |
INSTRUCTIONS
Saute peppers, garlic, and onion in butter. Add worchestershire sauce and
cumin to taste. In Dutch oven or large skillet, brown meat chunks along
with oregano and chili powder. Add first mixture (onions, etc), tomatoes,
chili and water as needed. Bring to a boil rapidly, while stirring
constantly. Reduce heat to very low while stirring, and add secret
ingredients to taste. Add corn paste or arrowroot to thicken if desired.
Stir constantly and taste often.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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