CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Dutch |
Ground beef, Chili |
8 |
Cups |
INGREDIENTS
3 |
lb |
Ground beef -=OR=- sirloin; trimmed, cubed |
2 |
md |
Onions; finely chopped |
1 |
tb |
Garlic; minced |
9 |
tb |
Vegetable oil |
15 |
oz |
Tomato sauce |
1/2 |
c |
Chili powder; YES, that much |
14 1/2 |
oz |
Beef broth |
1 |
tb |
New Mexico chili powder |
1 |
tb |
Pasilla chili powder |
1 |
tb |
Ground cumin |
1 |
tb |
Salt |
1 |
tb |
Vinegar |
1 |
ts |
Oregano |
1 |
ts |
Pepper |
1/2 |
ts |
Cayenne pepper |
1/2 |
ts |
Hot pepper sauce |
INSTRUCTIONS
PATTI - VDRJ67A
In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot,
brown 1/3 of beef with 3 tbls oil; remove and set aside. Repeat with
remaining beef and oil. Leave last barch in pot and add first 2 batches.
Add all remaining ingredients. Stir until well blended. Simmer, covered,
for 2 hours, stirring occasionally.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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