Mexican red chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hamburger meat (lean) |
| 3 | larges | Jalapenos |
| = seeded and chopped | ||
| ½ | pounds | Hot sausage |
| ½ | pounds | Stew meat |
| 1 | cup | Chopped onion |
| ¾ | cup | Chopped bell pepper |
| ⅔ | cup | Chopped celery |
| 1 | can | New orleans kidney beans |
| 3 | tablespoons | Chili powder |
| 1 | teaspoon | Salt |
| 3 | larges | Garlic cloves; minced |
| 1 | cup | French onion soup |
| 1 | can | Chopped green chilies |
| 1 | can | Tomatoes |
| 2 | cans | Tomato sauce |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Cayenne |
| 1 | teaspoon | Oregano |
| 2 | tablespoons | Jalapeno juice |
| ¼ | teaspoon | Garlic powder |
| ¾ | teaspoon | Tabasco sauce |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Onion powder |
Directions
Marinate stew meat with jalapeno juice, onion powder and garlic powder. Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco. Cook at medium heat 2 hours.