astray recipes: Jenny and andy's chili

Categories: Mexican; Ground beef
Yield: 4 Servings

Measure	Ingredient
6	Dried -- whole red peppers
	And ground cumin
1½ cup	Water
½ teaspoon	Cayenne
2 pounds	Ground beef
1 can	Beer
1	Onion -- chopped
1 tablespoon	Peanut butter (heaping)
3	Cloves garlic -- minced
1 tablespoon	Beef bouillon (heaping)
1½ teaspoon	EACH:paprika, salt -- cocoa
1 can	Red beans -- drained
	Powder, dry oregano leaves
16 ounces	Cn tomatoes,undrained --
	Cut

Break dried peppers into pieces. Place peppers in a 1- to 2-quart pan with water. Bring water to a boil over high heat; reduce heat, cover, and simmer until peppers are soft (about ½ hr.). Whirl peppers and liquid in a blender or food processor until smooth; set aside. Brown ground beef with onion and garlic; don't drain. Add all other ingredients except beans.

Bring to a boil over high heat; reduce heat and simmer 1½ to 3 hours (the longer it cooks, the better the flavor is). Add beans just before serving. We love to eat this chili served over spaghetti, with cheese and oyster crackers on top.

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jenny and andy's chili