Fireworks chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef (cubed) |
| 1 | pounds | Sausage |
| 6 | Cloves garlic | |
| 1 | Beer | |
| 2 | cans | Beef broth |
| ¼ | cup | Olive oil |
| 3 | Onions (chopped) | |
| 4 | Jalapenos (chopped) | |
| 1 | can | Green chilies |
| ½ | teaspoon | White pepper |
| 1 | teaspoon | MSG |
| 2 | teaspoons | Oregano |
| 1 | tablespoon | Beef bullion |
| 3 | tablespoons | Cumin |
| 2 | tablespoons | Mole' powder |
| 2 | tablespoons | Red chili powder |
| 1 | tablespoon | Hot Mexican chili powder |
| 1 | can | Chicken broth |
| 2 | tablespoons | Corn syrup |
| 2 | cans | Tomato puree |
Directions
In large stock pot, heat olive oil; add onions, jalapenos, and green chilies. Cook until tender. In separate skillet, brown meats in beef broth and beer using only one can of broth.
Add to stock pot. Combine all remaining ingredients. Simmer two hours. Enjoy!
Second place, 1994 Michigan Championship Chili Cook-off.
Recipe submitted by Ken and Annette Horn of Canton.
Courtesy of Suzze Tiernan
Typos courtesy of Wesley Pitts
Recipe By :
From: Marjorie Scofield Date: 10-19-95 (00:34) (160) Fido: Recipes