| 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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