2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces Chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water -- bottled
3 Bay leaves -- or 2 your choice
Garlic salt to taste
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.
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