| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili, Texmex, Maindish, Meats |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Rough ground chuck beef |
| 3 |
|
Medium onions chopped |
| 4 |
|
Cloves of garlic minced |
| 3 |
oz |
Whiskey |
| 2 |
oz |
Rum |
| 1 |
tb |
Oney |
| 1 |
ts |
Estle's cocoa powder |
| 4 |
tb |
Round cumin |
| 1/2 |
ts |
Round cloves |
| 1/2 |
ts |
Round sage |
| 1 |
ts |
Alt to taste |
| 1 |
|
Juice of 1 lemon |
| 1 |
|
Fresh Jalapeno~ seeded and c |
| 4 |
|
Jalapeno~ peppers whole |
| 1 |
ts |
Lack pepper |
| 1 1/2 |
c |
Tewed, sliced tomatos |
| 2 |
c |
Omato sauce |
| 1/2 |
c |
Omato paste |
| 1/2 |
c |
Hopped green Bell peppers |
|
2 |
minutes. |
INSTRUCTIONS
Saute the meat, onions and Bell peppers together. Add this to the large
cooking pot into which you have combined all the other ingredients. Bring
to a boil for 2-3 minutes, reduce heat, and cook for 40 minutes. Be sure to
stir frequently. Salt to taste. Raise heat to high and bring to a boil for
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip
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