| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Main dish, American, Tex-mex, S_living |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef — ground |
| 1/2 |
lb |
Sausage — pork bulk |
| 2 |
md |
Onions — chopped |
| 8 |
oz |
Tomato sauce |
| 1 |
md |
Green pepper — chopped |
| 1 |
|
Jalapeno pepper — seeded |
|
|
And |
| 1 |
|
Garlic clove — minced |
INSTRUCTIONS
2 tablespoons Chili powder 1/2 teaspoon Salt 1/4 teaspoon Oregano,
whole -- dried 1 cup Beer 1/4 cup Corn masa, instant -- divided 1/4
teaspoon Red pepper Onion; chopped -- optional Sour cream -- optional
Combine ground beef, sausage, and 2 chopped onions in a large Dutch oven;
cook over medium heat, stirring to crumble meat, until meat is browned and
onion is tender. Add tomato sauce and 1 cup water; simmer 15 minutes. Add
green pepper, jalapeno pepper, garlic, chili powder, salt, oregano, and
beer; bring to a boil. Gradually stir a small amount of hot mixture into 2
tablespoons masa; add to remaining hot mixture, stirring constantly. Reduce
heat; cover and simmer 30 minutes, stirring occasionally.
Gradually add 1/2 cup water to remaining masa, stirring until smooth. Add
to chili mixture, and stir well. Add an additional 1 cup water and red
pepper; simmer 15 to 20 minutes. Serve with additional chopped onion and
sour cream, if desired.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman.
From: Nancy Coleman Date: 08-22-94
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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