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$25,000 Chili chili ----JOANNE DELANGE RCMD48A---- 3 medium onions; diced 2 medium green peppers; diced 2 large stalks celery; diced 2 small cloves garlic; minced 1/2 small fresh jalapeno peppers; chopped; or more 8 lb lean chuck; ground coarsely 1 can 7 oz diced green chilies 14 1/2 oz can stewed tomatoes 15 oz can tomato sauce 6 oz can tomato paste 6 oz chili powder 1 tabasco sauce to taste 12 oz beer 12 oz mineral water; bottled 3 bay leaves; or 2 your choice 1 garlic salt to taste 1 salt/pepper to taste 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. formatted for Mm by Norma Wrenn npxr56b Use it if it looks good. I hope to get my personal recipe up soon. The Saint in Baton Rouge Yield: 14 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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