DAVE FOWLER'S CHILI
Source of Recipe
the web
List of Ingredients
1-2 pounds ground chuck
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2 - to 16-ounce) can whole peeled tomatoes (about 2 cups)
1 large green pepper
1 large onion
2 ribs celery
2-3 canned jalape=F1os
1/2 average-size potato
1 envelope chili mix
1/2 envelope taco mix
Olive oil
Oregano, thyme, crushed red pepper, black pepper and salt to taste
1 bay leaf
Grated Parmesan cheese
1 can Budweiser beer Recipe
ightly brown the meat and toss out the grease. Get a big pot and put in the
meat and tomato products. Add enough water to make it soupy and bring
to a
boil. Coarsely dice green pepper, onion, celery, jalapenos and potato.
Simmer tomato-meat mixture awhile, then add the vegetables, jalapenos, chili
and taco mix, one shot of olive oil, the spices and bay leaf.
While all this is simmering, sprinkle on a little Parmesan a couple of
times. Bring all this to a good boil and let simmer at least an hour
while
adding enough water every now and then to keep it from becoming a huge
round brick.
During the last simmering time, add beer, a little at a time. Don't use
light beer. When you think chili is done, put in fridge overnight.
Makes at least 6 servings.
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