| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ground beef, Alcohol, Chili | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Lard |
| 3 | md | Onions; coarsely chopped |
| 2 | Bell peppers | |
| 2 | Celery stalks; coarsely chop | |
| 1 | tb | Jalapeno peppers; pickled |
| 8 | lb | Coarse grind beef chuck |
| 30 | oz | Stewed tomatoes |
| 15 | oz | Tomato sauce |
| 6 | oz | Tomato paste |
| 8 | tb | Ground Red hot chili |
| 4 | tb | Ground Red mild chili |
| 2 | ts | Ground Cumin |
| 3 | Bay leaves | |
| 1 | tb | Liquid hot pepper sauce |
| Garlic salt to taste | ||
| Onion salt to taste | ||
| Salt to taste | ||
| Fresh ground black pepper | ||
| 4 | oz | Beer |
| Water |
INSTRUCTIONS
Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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