| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Chili, Beef, Veal |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Tender beef chuck |
| 2 |
tb |
Onion powder |
| 2 |
tb |
Paprika |
| 1 1/2 |
ts |
Cayenne pepper |
| 2 |
|
Cubes beef bouillon |
| 1/2 |
c |
Canned beef broth |
| 3 |
oz |
Tomato sauce |
| 1 |
tb |
Juice from cooked jalapeno see note |
| 1 |
qt |
Water |
| 6 1/2 |
tb |
Chili powder |
| 1 |
tb |
Cumin |
| 1 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
White pepper |
| 3/8 |
ts |
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
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”