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| yield : 14 Servings |
ingridients :
| 3 |
md |
Onions; diced | | 2 |
md |
Green peppers; diced | | 2 |
lg |
Stalks celery; diced | | 2 |
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Cloves (small) garlic; minced | | 1/2 |
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Fresh Jalapeno peppers; | | 8 |
lb |
Lean chuck; ground coarsely | | 1 |
cn |
(7-oz) diced green chilies | | 1 |
cn |
(14.5-oz) stewed tomatoes | | 1 |
cn |
(15-oz) tomato sauce | | 1 |
cn |
(6-oz) tomato paste | | 6 |
oz |
Chili powder | |
|
Tabasco sauce to taste | | 12 |
oz |
Beer | | 12 |
oz |
Mineral water; bottled | | 2 |
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-(up to) | | 3 |
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Bay leaves; your choice | |
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Garlic salt to taste | |
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Salt/pepper to taste |
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directions :
Date: Sat, 20 Apr 96 08:43:56 PDT
From: eboyd[at]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[at]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. |
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