| 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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