Dr. randy jouno's guadalajara,mx champ chili

Yield: 6 Servings

Measure Ingredient
¼ cup Oil
4 pounds Top round steak; trimmed
\N \N Into 1/4-inch cubes
6 cups Water
5 \N 6oz cans tomato paste
½ cup Instant minced onion
2½ tablespoon Celery salt
3 tablespoons Chili powder
½ teaspoon Ground allspice
½ teaspoon Ground cinnamon
½ teaspoon Curry powder
½ teaspoon Garlic powder
½ teaspoon Coriander seed; ground
½ teaspoon Cumin seed; ground
½ teaspoon Ground ginger
½ teaspoon Marjoram leaves; crushed
½ teaspoon Oregano leaves; crushed
½ teaspoon Paprika
½ teaspoon Thyme leaves; crushed
½ teaspoon Sage leaves; crushed
\N \N Pinch red pepper; ground
27 ounces Can whole green chiles
\N \N Drained, seeded; & chopped
4 ounces Bar milk chocolate; broken

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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