| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chile |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Onion, diced |
| 2 |
|
Bell pepper, diced |
|
|
Olive oil |
|
|
Salt |
|
|
Pepper |
|
|
Garlic powder |
| 2 1/2 |
lb |
Ground sirloin |
| 4 |
tb |
Mole sauce |
| 2 |
cn |
(8 oz.) ea. tomato sauce |
|
|
Water |
| 4 |
tb |
Chili powder |
| 16 |
oz |
Kidney beans, canned (opt.) |
INSTRUCTIONS
Saute half the onions and peppers in 1 tablespoon olive oil. Add salt,
pepper and garlic powder to taste. Brown meat separately, leaving in
chunks. Drain fat. Add onion/pepper mixture to meat. Add 3 tablespoons mole
sauce to mixture. Transfer to large pot. Add tomato sauce, 2 to 3 cans
water and 3 tablespoons chili powder. Bring to a boil. Add remaining mole
sauce, if desired. Simmer one hour. Season and stir occasionally.
Saute remaining onion and peppers as above. Add to pot along with drained
beans. Add final chili powder to taste. Finish heating about 15 minutes and
serve with favorite fixin's.
NOTES : In 1995, Kay Bailey Hutchison won the Congressional Chili Cook-Off
with this recipe.
Posted to MC-Recipe Digest V1 #362
Recipe by: Kay Bailey Hutchison
From: Sherry Zeiss <zeiss@tab.com>
Date: Wed, 1 Jan 1997 13:20:07 -0600
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”