| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Beef, Meat, Miscellaneo | 1 | Servings |
INGREDIENTS
| 3 | lb | Lean Beef — * see note |
| 4 | oz | Chili Powder — |
| (Gebhardt's) | ||
| 2 | tb | Ground Cumin |
| 1 | tb | Ground Oregano — (mexican) |
| 1 | tb | Garlic Powder |
| 2 | ts | Cayenne Pepper |
| 1/8 | ts | Hickory Smoke Salt — (Spice |
| Islands) | ||
| 8 | oz | Can |
| 1 | ts | Celery Salt |
| 5 | tb | Onions — (minced |
| Dehydrated) | ||
| Tomato Sauce |
INSTRUCTIONS
* chuck tender preferred Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.) The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook. Recipe By : Jim Bardsley <jbards@unixsrv1.lsumc.edu> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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