Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Hamburger |
1 pounds | Hot sausage |
\N \N | Jalapenos |
\N \N | Mushrooms |
8 \N | Habaneros |
10 \N | Dried chile de Arbols |
1 cup | Dried hot Wax peppers |
2 larges | Onions |
6 \N | Cloves (large) garlic |
1 can | (large) Chipolte en adobo |
3 tablespoons | Habanero powder |
3 tablespoons | Hot chile powder |
1 teaspoon | Season all |
1 quart | Tomato sauce |
2 cans | Chile beans |
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@...> Subject: Pittsburgh Hotluck Reevyooo FROM RICK AND CINDY MASTERS: Brown the meat, jalapenos, habaneros, onion, and garlic, mushrooms, together. In a blender mix up the chipoptle en adobo, and the dried chile de arbols.
After the meat has browned drain grease and place in a slow cooker. Combine all the rest of the ingredients together and let it simmer for about 6 hours.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .