| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chili |
16 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil,cooking |
| 3 |
|
Onions |
| 2 |
|
Bell pepper(s) |
| 2 |
|
Celery stalks |
| 3 |
|
Garlic cloves |
| 8 |
lb |
Beef round,coarse grind |
| 40 |
oz |
Tomato sauce |
| 40 |
oz |
Tomatoes,stewed |
| 6 |
oz |
Tomato paste |
| 5 |
c |
Water |
| 4 |
oz |
Chile salsa |
| 1 |
|
Jalapeno pepper |
| 8 |
tb |
Red chile,hot,ground |
| 4 |
tb |
Red chile,mild,ground |
| 4 |
oz |
Whole green chiles |
| 1 |
tb |
Cumin,ground |
| 1 |
ts |
Oregano,dried,pref. Mexican |
| 3 |
tb |
Salt |
|
|
Pepper |
INSTRUCTIONS
1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the
onions, bell peppers, celery and garlic. Cook, stirring, until the onions
are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until
the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower heat and
simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust
seasonings.
NOTE: Chile salsa is a relish made from equal parts of finely chopped raw
onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned
chopped green or pickled jalapeno chiles. It is widely available in
supermarkets and specialty foods stores.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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