| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Barbecue ma, Barbman1 |
10 |
servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1 |
lb |
Hot breakfast sausage; without skin |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fresh-ground black pepper |
| 3 |
md |
Onions; chopped |
| 1 |
|
Green bell pepper; chopped |
| 2 |
|
Green jalapeño chili peppers; chopped |
| 1 |
ts |
Garlic powder |
| 3 |
|
Beef bouillon cubes |
| 1 |
tb |
Cumin |
| 5 |
tb |
Chili powder |
| 4 1/2 |
oz |
Barbecue sauce; (1/4 bottle) |
| 6 1/2 |
oz |
Tomato paste; (1 can) |
| 12 |
oz |
Tomato sauce; (1 can) |
| 12 |
oz |
Beer; (1 can) |
| 1 |
qt |
Water |
| 32 |
oz |
Red kidney beans; (2 cans) |
|
|
I prefer chili style |
| 1 |
ds |
Cornstarch; to thicken |
INSTRUCTIONS
Brown meats, drain all fat, saut. onions and peppers. Add remaining
ingredients. Simmer for at least 4 hours over low heat stirring
occasionally. Thicken just before serving with a cornstarch and water mix
if necessary. If color is too light, add a few drops of gravy master.
Recipe by: Pete and Shannon Whom
Converted by MM_Buster v2.0l.
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