Rio Grande Chili Texas Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Cubed beef stew meat,
Beer enough to marinate,
1/2 cup: Cooking oil,
1 cup: Chopped green pepper,
1 cup: Chopped onion,
4 cup: Chopped fresh tomatoes,
1 3/4 cup: Tomato sauce,
5 1/2 cup: Cooked pinto beans, drained
2 tbsp: Chili powder,
4 tsp: Ground cumin,
4 tsp: Salt,
1 1/2 tsp: Garlic salt,
1 tsp: Dried oregano,
1/4 cup: Chopped jalapeno peppers*,
5 tsp: Hot pepper sauce*,
Directions:
"My chili is actually one of my bosss recipes. He has received
requests for it from people in Maryland, Texas and many other states.
I know youll 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.
Source from luhu.jp
requests for it from people in Maryland, Texas and many other states.
I know youll 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.
Source from luhu.jp