Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Beef, cubed |
| ⅓ cup | Chili powder, mild |
| ⅓ cup | Chili powder, hot |
| 3 cups | Spanish chili sauce |
| 2 teaspoons | Ground oregano |
| 2 teaspoons | Garlic powder |
| 2 teaspoons | Black pepper |
| 2 teaspoons | Garlic puree |
| 1 medium | Yellow onion, chopped |
| 2 eaches | Yellow hot peppers, diced fine |
| Roux | |
| Water | |
| Salt to taste |
Mix chili powders, chili sauce, oregano, garlic powder, pepper, garlic puree and salt in 1½ gallons hot water in large pot. Add remaining ingredients and bring to a boil, then let simmer until meat is tender, about 1 ½ hours. If sauce is too thin, slowly add roux 2 tsp. at a time. Stir, let simmer 10 minutes and check consistency. Repeat procedure until desired consistency is achieved. If too thick, add water. Makes 10-8 oz. servings. Roux: Melt 1 stick butter. Blend in ¾ cup sifted flour. Can be refrigerated until needed.
Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: 1:45 Cholesterol per serving: Marks:
Submitted By JESS POLING On 01-18-95