| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Ethnic, Chili, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork, cubed |
| 1 1/2 |
lb |
Beef, cubed |
| 1 1/2 |
lb |
Veal, cubed or use |
| 4 1/2 |
lb |
Ground beef |
| 4 1/2 |
lb |
Prepaerd salsa |
| 48 |
oz |
Stewed tomatoes |
| 3/4 |
c |
Chili powder |
| 3 |
ts |
Chopped garlic |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Ground oregano |
| 1 1/2 |
c |
Stock, chicken, beef, beer |
| 3/8 |
c |
Dried onions |
INSTRUCTIONS
Cut all of the meat into small pieces. In a cast iron pan or dutch oven,
brown the meat. Pork, beef and then the veal. After the meat is browned set
aside to drain then add to the pot. Pour off all of the oil in the pan and
add some water. Bring the water to a boil. Scrape the bottom and add this
to the chili pot. Cover the pot and let simmer for three or more hours,
stirring occasionally. This kind of chili is better the next day. This can
be cooked in a crockpot for 8 to 10 hours, on low. When served put some
cheese on top. Garlic bread is very good with this chili.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”