Servings
14 s
Ingredients
- 3 medium Onions; diced
- 2 medium Green peppers; diced
- 2 large Stalks celery; diced
- 2 Cloves (small) garlic; minced
- 1/2 Fresh Jalapeno peppers;
- 8 pounds Lean chuck; ground coarsely
- 1 can (7-oz) diced green chilies
- 1 can (14.5-oz) stewed tomatoes
- 1 can (15-oz) tomato sauce
- 1 can (6-oz) tomato paste
- 6 ounce Chili powder
- Tabasco sauce to taste
- 12 ounce Beer
- 12 ounce Mineral water; bottled (up to)
- 3 Bay leaves; your choice
- Garlic salt to taste
- Salt/pepper to taste
Directions
- Date: Sat, 20 Apr 96 08:43:56 PDT From: eboyd@shentel.
- net Dice and saute first 5 ingredients.
- Add meat and brown.
- Add everything else, including 1/2 can beer.
- (Drink the remainder, according to Annie).
- Add water JUST TO COVER TOP.
- Cook about 3 hours on low heat.
- Stir often.
- Remove bay leaves.
- Couple of notes: Better the 2nd day, if you can wait that long.
- Also, those I substitute pure New Mexico ground red chili.
- Whatever you use make sure it’s pure chili powder, no additional seasonings added.
- MM-RECIPES@IDISCOVER.
- NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.