Yield: 1 servings
Measure | Ingredient |
---|---|
6 pounds | Very Lean, Coarse grnd chuck |
6 \N | Cloves garlic, crushed |
16 ounces | Tomato sauce |
6 tablespoons | Chili Powder, (dark ANCHO) |
¼ teaspoon | Habanero Sauce, OPTIONAL |
1½ teaspoon | Salt |
1 teaspoon | White Pepper |
1½ teaspoon | Oregano |
1 tablespoon | Garlic powder |
2 \N | Onions, large, minced |
6 \N | Fresh jalapenos, stemmed |
1 quart | Beef Broth |
4 tablespoons | Cumin, ground |
6 tablespoons | Light Chili Powder (N.M. Red |
2 tablespoons | Paprika |
1 teaspoon | Cayenne Pepper |
1 tablespoon | Monosodium glutamate, option |
Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions, garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth, dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring to a low boil, cover and cook 45 minutes, adding a little water as necessary.
Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and serve with cold beer. From: Pat Stockett Date: Tue, 10-0