Chile (rick masters)

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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