Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Onions |
| 2 mediums | Green peppers |
| 2 larges | Stalks celery |
| 2 smalls | Cloves garlic |
| ½ small | Fresh jalapeno pepper |
| 8 pounds | Lean chuck, ground |
| 7 ounces | Can diced green chilies |
| 2 larges | Cans (14.5 oz) stewed tomatoes l5 oz can tomato sauce can tomato paste |
| 6 ounces | Bottled chili powder |
| 2 tablespoons | Cumin powder |
| \N \N | Tabasco sauce to taste |
| 12 ounces | Can beer |
| 12 ounces | Bottle mineral water |
| 2 \N | To 3 bay leaves |
| \N \N | Garlic salt to taste Salt to taste |
Dice and saute first 5 ingredients. Add meat and brown. Add remaining ingredients, including half a can of beer. Add water just to cover top.
Cook about 3 hours on low heat. Stir often. Remove bay leaves.
Serves 16.
From the recipe files of suzy@...
Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 17:41:26 +0000 From: Marina <thecollector@...>