Magnum Chili
3 md onions, diced
2 md green peppers, diced
2 lg stalks celery, diced
2 sm cloves garlic, minced
1/2 sm fresh jalapeno peppers or more, chopped
8 lb lean chuck, ground coarsely
1 cn 7 oz green chilies, diced
14 1/2 oz can stewed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz chili powder
1 Tabasco sauce to taste
12 oz beer
12 oz mineral water, bottled
3 bay leaves or 2, your choice
garlic salt to taste
salt/pepper to taste
Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves.
Yield: 14 Servings
.357 Magnum Chili
1 lb lean pork, ground
2 1/2 lb chuck, ground
1 1/2 lb onions, chopped
1 lb green peppers, chopped
5 c tomatoes, chopped
1/2 lb pinto beans
1 1/2 T oil
2 each garlic cloves
1/2 each parsley, chopped
1/2 each butter
1/3 each chili powder
2 each salt
1 1/2 each pepper
1 1/2 each cumin seeds
1 1/2 each msg
1 each water
Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
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