Texas chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Cubed beef stew meat |
| 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* |
Directions
"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.