Chile (rick masters)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hamburger |
| 1 | pounds | Hot sausage |
| Jalapenos | ||
| Mushrooms | ||
| 8 | Habaneros | |
| 10 | Dried chile de Arbols | |
| 1 | cup | Dried hot Wax peppers |
| 2 | larges | Onions |
| 6 | 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 |
Directions
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, .