| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mine, Beef, Chili, Gd beef |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef chuck; coarsely ground |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
cn |
Beer; (+more if needed) |
| 1/2 |
|
10-oz can Rotel Tomatoes and Green Chillies |
| 2 |
tb |
Gebhard chili powder; (2-3 Tbsp.) |
| 1 1/2 |
tb |
Cumin; (Comino) |
| 1 1/2 |
ts |
Coarse black pepper |
| 1 1/2 |
ts |
Accent or MSG |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
Red pepper; ground |
| 1/4 |
ts |
Sage; ground |
| 1/4 |
ts |
Oregano; ground |
| 1/4 |
ts |
Thyme; ground |
| 1/4 |
ts |
Coriander |
INSTRUCTIONS
Place beef, onion and garlic in a large Pyrex bowl. Microwave on high for
12-14 minutes, stirring twice. Add all remaining ingredients, stirring
well. Cover and microwave on high 15 minutes. Stir. Cover and microwave on
30 percent (medium-low) 4 minutes, stirring once midway through cooking.
Add more beer if chili gets to thick during cooking.
This recipe can be done in a crock pot after the meat is browned and onions
are sauteed. Cook in the crock pot 6-8 hours on slow. Serves 8-10.
Posted to MC-Recipe Digest V1 #765 by C4 <c4@groupz.net> on Aug 29, 1997
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