Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

DOWN-HOME DIG-IN CHILI




Source of Recipe


the web


List of Ingredients




1/4 cup lard or veg. oil
2 med. onions, finely chopped
2 green bell peppers, chopped
1 celery stick, chopped
2 cloves garlic, minced
2-1/2 lbs. stewing beef, such as chuck, chopped in food processor
2 lbs. Boston butt pork shoulder, chopped likewise
salt and freshly ground pepper
4 (15 oz) cans stewed tomatoes, drained and chopped - reserve liquid
1 (12 oz) beer
7 Tbsp chili powder (or to taste)
4 jalapeno chiles, seeded, minced
1 tsp cayenne pepper if you like it hot
1 -2 tsp cumin
Garnishes: sour cream, grated cheese, chopped green onions


Recipe



Saute vegetables in oil about 10 minutes. Remove with slotted spoon. Set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, beer, chili powder, chiles, cayenne and cumin. Reduce heat and simmer 2 hours, adding reserved tomato juice if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, about 2 more hours. Garnish as desired.