Yield: 6 Servings
|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|
|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.