| 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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