| 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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