6 lb Very Lean, Coarse grnd chuck
6 Cloves garlic, crushed
16 oz Tomato sauce
6 tbsp Chili Powder, (dark ANCHO)
1/4 tsp Habanero Sauce, OPTIONAL
1 1/2 tsp Salt
1 tsp White Pepper
1 1/2 tsp Oregano
1 tbsp Garlic powder
2 Onions, large, minced
6 Fresh jalapenos, stemmed
1 qt Beef Broth
4 tbsp Cumin, ground
6 tbsp Light Chili Powder (N.M. Red
2 tbsp Paprika
1 tsp Cayenne Pepper
1 tbsp Monosodium glutamate, option
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Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions, garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth, dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring to a low boil, cover and cook 45 minutes, adding a little water as necessary.
Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and serve with cold beer. From: Pat Stockett Date: Tue, 10-0
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