Tom wayman chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 2 | pounds | Top sirloin steak; coarse ground |
| 2 | pounds | Sirloin steak-top; cut into 1\" pieces, (remove all fat white tissue |
| 3 | Green peppers chopped | |
| 3 | Lg onions-chopped | |
| 3 | cups | Garlic-minced (i used more) |
| ½ | cup | Parsley-snipped |
| 3 | cups | Tomatoes-16 oz including liquid (I use the cut-up tomatoes) |
| ¼ | cup | Chili powder (I use New Mexico chili powder), to make it hotter, I make that a generous 1/4 cup |
| 2 | tablespoons | Salt (I use less) |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Black pepper (I never measure) |
| 1 | ounce | Tabasco |
Directions
In a large cooking pot brown meat in the butter/marg. Pour off ⅓ cup liquid from meat and saute green pepper, onion, garlic & parsley in separate skillet until tender. Add to meat mixture and stir in chili powder, salt, pepper and cumin. Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove lid and simmer at least 30 min longer. Stir occasionally. Makes 10 servings.