Bum Burner Chilli
Source of Recipe
the web
List of Ingredients
2.5 to 3 lbs beef sirloin tips, round steak, or brisket
1.5 lbs fresh ground pork
1/2 cup olive oil
3 medium onions, chopped
1 clove garlic, chopped
1 tin of jalapenos peppers
3 to 4 medium sweet red bell peppers, chopped
1 or 2 green bell peppers, chopped
3 green capsicum, chopped
1 medium zucchini, cubed
1 tin whole Italian tomatoes
1 tin tomatoe paste
1 tablespoon plain flour
3 bay leaves
1 tablespoon crushed oregano
1 tablespoon salt
1.5 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh ground black pepper
3 to 4 tablespoon chili powder
1.5 teaspoon dry mustard
1/2 cup beef stock
1/2 can beer (bitter)
3 nips bourbon
1 nip tequila
Recipe
Cut meat into one-quarter inch cubes and brown in a tablespoon of olive
oil with one-half the chopped garlic. Take meat from the pan, reserving
the cooking juices. Brown the ground pork, stirring and breaking it up
as it cooks. Drain and discard the fat. Mix cooked pork with cooked
beef.
In a large pan, saute chopped onions with the remaining garlic,
jalapenos, capsicum, and zucchini in the remaing olive oil until
golden. Then add the meat.
Place the pot on low burner and add Italian tomatoes, crushing some of
them in your hand as they come from the can. Mix the flour with a little
tomato sauce, tomato paste, bay leaves, salt, cumin, oregano, vinegar,
brown sugar, jalapinos, chili powder, and dry mustard. Then add one-half
cup of the beef cooking liquid, tequila, bourbon and beer to the pot.
Cook slowly for four or five hours, depending on the desired degree of
thickness, stirring thoroughly and frequently to prevent scorching or
sticking. Sample frequently. Add beer to adjust consistency and correct
seasoning constantly.
Serve with corn chips, salad, grated cheese and top with sour cream.
cooking time: 6 pack of beer
|
|
member logon
