Gold country chili southern
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3⅓ | pounds | Chuck, cubed |
| 8.00 | ounce | Beer |
| 1⅓ | Medium onions, chopped | |
| 1⅓ | tablespoon | Cumin |
| ⅔ | tablespoon | MSG, if needed |
| 5⅓ | ounce | Tomato sauce |
| 1⅓ | teaspoon | Salt |
| ⅔ | cup | Hot water |
| 1.00 | teaspoon | Pepper |
| 1⅓ | tablespoon | Paprika |
| 0.19 | teaspoon | Cyaenne |
| 6⅔ | tablespoon | Chili powder |
Directions
In skillet, brown meat with rendered fat until grey. Place meat with juices in a Dutch oven. Saute onions until translucent, add to oven.
Add the remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2 hours or until meat is tender. Stir frequently. Now add the chili powder and stir in well. Turn off for at least 1 hour so that all the flavor of the spices is absorbed. After 1 hour turn heat on and cook for 30 minutes to 1 hour. Serve with French bread. J.
Scammell *P BMTH06A 3/16/92 9:33pm