Rio grande chili

Yield: 4 servings

Measure Ingredient
2 pounds Ground round
1½ teaspoon Salt
2 tablespoons Oil
3 tablespoons Cumin seed
1 tablespoon Paprika
2 tablespoons Tabasco sauce
2 cloves Garlic, minced
2 \N Onions, chopped
3 tablespoons Masa flour
2 \N 7oz can diced green chiles
3 tablespoons Chili powder
12 ounces Beer
10 ounces Can beef broth

In a large skillet, brown ground round and salt in heated oil. Add cumin seed, paprika, Tabasco, garlic, and onions to beef. Sprinkle mixture with masa flour. Toss gently. Add green chilies and chili powder. Add beer and broth. Mix well to blend all ingredients. Add water if mixture is too thick. Cook covered 2 hours, stirring occasionally. A Hot Texas variety

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