| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Ground beef |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried — whole red peppers |
|
|
And ground cumin |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Cayenne |
| 2 |
lb |
Ground beef |
| 1 |
cn |
Beer |
| 1 |
|
Onion — chopped |
| 1 |
tb |
Peanut butter (heaping) |
| 3 |
|
Cloves garlic — minced |
| 1 |
tb |
Beef bouillon (heaping) |
| 1 1/2 |
ts |
EACH:paprika, salt — cocoa |
| 1 |
cn |
Red beans — drained |
|
|
Powder, dry oregano leaves |
| 16 |
oz |
Cn tomatoes,undrained — |
|
|
Cut |
INSTRUCTIONS
Break dried peppers into pieces. Place peppers in a 1- to 2-quart pan with
water. Bring water to a boil over high heat; reduce heat, cover, and
simmer until peppers are soft (about 1/2 hr.). Whirl peppers and liquid in
a blender or food processor until smooth; set aside. Brown ground beef with
onion and garlic; don't drain. Add all other ingredients except beans.
Bring to a boil over high heat; reduce heat and simmer 1 1/2 to 3 hours
(the longer it cooks, the better the flavor is). Add beans just before
serving. We love to eat this chili served over spaghetti, with cheese and
oyster crackers on top.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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