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| Home -> [Chili, Herbs & Spices, Meats, North American, Texas] -> [Rio grande chili texas style Recipe] |
Rio grande chili texas style
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| Artist: |
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Yield: |
6 |
| Categories: |
Chili, Herbs & Spices, Meats, North American, Texas |
Rating: |
0 |
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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* |
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Procedures:
| 1 | "my chili is actually one of my boss"s recipes. | | 2 | He has received requests for it from people in maryland, texas and many other states. | | 3 | I know you"ll enjoy it! - sylvia dorr * = this is a medium hot chili. | | 4 | Reduce jalapeno peppers and hot pepper sauce for a milder chili. | | 5 | marinate the beef in beer for at least 8 hours. | | 6 | Drain beef; pat dry on paper towels. | | 7 | Brown in hot oil in a large kettle. | | 8 | 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. | | 9 | yields: 4 quarts |
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