| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Chili, Veal | 6 | Servings |
INGREDIENTS
| 3 | lb | Tender beef chuck |
| 2 | T | Onion powder |
| 2 | T | Paprika |
| 1 1/2 | t | Cayenne pepper |
| 2 | Cubes beef bouillon | |
| 1/2 | c | Canned beef broth |
| 3 | oz | Tomato sauce |
| 1 | T | Juice from cooked jalapeno |
| see note | ||
| 1 | qt | Water |
| 6 1/2 | T | Chili powder |
| 1 | T | Cumin |
| 1 1/2 | t | Garlic powder |
| 1/2 | t | White pepper |
| 3/8 | t | Salt |
INSTRUCTIONS
NOTE: To make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds. Cut meat in cubes, brown in a large, heavy Dutch oven. add onion powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno juice and water. Cook over low heat for about 2 hours, adding more water as needed, until meat is tender. Add chili powder, cumin, garlic powder and pepper, cook for 20-30 minutes more. Add salt just before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1011
Calories From Fat: 719
Total Fat: 79.8g
Cholesterol: 233.6mg
Sodium: 1315.9mg
Potassium: 950.2mg
Carbohydrates: 9.6g
Fiber: 4.7g
Sugar: 1.7g
Protein: 62.6g