2 1/2 lb Beef chuck, coarsely ground
1 large Onion, chopped
4 Cloves garlic, minced
1 can Beer, (+more if needed)
1/2 10-oz can Rotel Tomatoes and Green Chillies
2 tbsp Gebhard chili powder, (2-3 Tbsp.)
1 1/2 tbsp Cumin, (Comino)
1 1/2 tsp Coarse black pepper
1 1/2 tsp Accent or MSG
1/2 tsp Paprika
1/2 tsp Celery salt
1/2 tsp Red pepper, ground
1/4 tsp Sage, ground
1/4 tsp Oregano, ground
1/4 tsp Thyme, ground
1/4 tsp Coriander
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Place beef, onion and garlic in a large Pyrex bowl. Microwave on high for 12-14 minutes, stirring twice. Add all remaining ingredients, stirring well. Cover and microwave on high 15 minutes. Stir. Cover and microwave on 30 percent (medium-low) 4 minutes, stirring once midway through cooking. Add more beer if chili gets to thick during cooking.
This recipe can be done in a crock pot after the meat is browned and onions are sauteed. Cook in the crock pot 6-8 hours on slow. Serves 8-10.
Posted to MC-Recipe Digest V1 #765 by C4 <c4@groupz.net> on Aug 29, 1997
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