rio grande chili texas style
| Measure | Ingredient |
|---|---|
| 2½ pounds | Cubed beef stew meat |
| Beer enough to marinate | |
| ½ cup | Cooking oil |
| 1 cup | Chopped green pepper |
| 1 cup | Chopped onion |
| 4 cups | Chopped fresh tomatoes |
| 1¾ cup | Tomato sauce |
| 5½ cup | Cooked pinto beans; drained |
| 2 tablespoons | Chili powder |
| 4 teaspoons | Ground cumin |
| 4 teaspoons | Salt |
| 1½ teaspoon | Garlic salt |
| 1 teaspoon | Dried oregano |
| ¼ cup | Chopped jalapeno peppers* |
| 5 teaspoons | Hot pepper sauce* |
"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states.
I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili.
Reduce jalapeno peppers and hot pepper sauce for a milder chili.
Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.
Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.
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