| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili, Chilibeef |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Very Lean, Coarse grnd chuck |
| 6 |
|
Cloves garlic, crushed |
| 16 |
oz |
Tomato sauce |
| 6 |
tb |
Chili Powder, (dark ANCHO) |
| 1/4 |
ts |
Habanero Sauce, OPTIONAL |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
White Pepper |
| 1 1/2 |
ts |
Oregano |
| 1 |
tb |
Garlic powder |
| 2 |
|
Onions, large, minced |
| 6 |
|
Fresh jalapenos, stemmed |
| 1 |
qt |
Beef Broth |
| 4 |
tb |
Cumin, ground |
| 6 |
tb |
Light Chili Powder (N.M. Red |
| 2 |
tb |
Paprika |
| 1 |
ts |
Cayenne Pepper |
| 1 |
tb |
Monosodium glutamate, option |
INSTRUCTIONS
-
-
Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions,
garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth,
dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring
to a low boil, cover and cook 45 minutes, adding a little water as
necessary.
Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and
remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and
serve with cold beer. From: Pat Stockett Date: Tue, 10-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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