Rio grande chili texas style

Yield: 6 Servings

Measure Ingredient
2½ pounds Cubed beef stew meat
\N \N Beer enough to marinate
½ cup Cooking oil
1 cup Chopped green pepper
1 cup Chopped onion
4 cups Chopped fresh tomatoes
1¾ cup Tomato sauce
5½ cup Cooked pinto beans; drained
2 tablespoons Chili powder
4 teaspoons Ground cumin
4 teaspoons Salt
1½ teaspoon Garlic salt
1 teaspoon Dried oregano
¼ cup Chopped jalapeno peppers*
5 teaspoons Hot pepper sauce*

"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states.

I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili.

Reduce jalapeno peppers and hot pepper sauce for a milder chili.

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

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