3 medium Onions, diced
2 medium Green peppers, diced
2 large Stalks celery, diced
2 Cloves (small) garlic, minced
1/2 Fresh Jalapeno peppers
8 lb Lean chuck, ground coarsely
1 can (7-oz) diced green chilies
1 can (14.5-oz) stewed tomatoes
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
6 oz Chili powder
Tabasco sauce to taste
12 oz Beer
12 oz Mineral water, bottled
2 -(up to)
3 Bay leaves, your choice
Garlic salt to taste
Salt/pepper to taste
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Date: Sat, 20 Apr 96 08:43:56 PDT
From: eboyd@shentel.net
Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. (Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list.
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