| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Chili | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Cubed beef stew meat |
| Beer enough to marinate | ||
| 1/2 | c | Cooking oil |
| 1 | c | Chopped green pepper |
| 1 | c | Chopped onion |
| 4 | c | Chopped fresh tomatoes |
| 1 3/4 | c | Tomato sauce |
| 5 1/2 | c | Cooked pinto beans; drained |
| 2 | tb | Chili powder |
| 4 | ts | Ground cumin |
| 4 | ts | Salt |
| 1 1/2 | ts | Garlic salt |
| 1 | ts | Dried oregano |
| 1/4 | c | Chopped jalapeno peppers* |
| 5 | ts | Hot pepper sauce* |
INSTRUCTIONS
"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili. Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer. Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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