Fire in the Bowl
Source of Recipe
the web
Recipe Introduction
SA-ZON is a brand of Mexican tenderizing seasoning blend sold in
Hispanic markets and the Mexican sections of some supermarkets. Note the ''chili powder'' refers to pure ground chilies.
List of Ingredients
1/2 pound bacon
1 pound hot Italian sausage
1 pound coarsely ground beef
2 pounds beef sirloin tips, cut into 1/4 -inch pieces
3 tablespoons olive oil
1 large Spanish onion, cut into 3/8 -inch pieces
1 large green bell pepper, cut into 3/8 -inch pieces
3 jalapeno peppers, seeds removed, diced
4 cloves garlic, minced
1 small can Italian plum tomatoes, chopped
1 14.5-ounce can chicken broth
1/2 tablespoon brown sugar
1 package SA-ZON
2 14.5-ounce cans pinto beans
1 six-pack ale (for the cook) Spice Mix:
1 teaspoon basil
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dry mustard
1 teaspoon Italian seasoning blend
9 tablespoons chili powder
Recipe
1. In large pot, brown bacon. Remove bacon from pot and break into pieces; set aside. 2. Brown Italian sausage, remove and cut into small pieces.
3. Brown ground beef, remove and set aside.
4. Brown sirloin tips, remove from pot and set aside.
5. Clean pot, then add oil and heat (to medium). Add onion, bell pepper, jalapeno and garlic. Cook 3 to 4 minutes.
6. Stir in browned meats, tomatoes and broth.
7. Stir together all spice-mix ingredients until well-blended. (Steinert said that people concerned about the chili becoming too spicy might want to reduce the white, black and cayenne peppers to 1/4 teaspoon each; they can add more to the pot later after they taste the chili.) Add 2 tablespoons of spice mix to pot. Simmer 1 hour, or until the sirloin tips are tender. (Steinert recommends having at least two ales while the pot simmers.)
8. Add remaining spice mix, brown sugar and SA-ZON; cook for 10 minutes.
9. Add pinto beans. Add a little water if chili is too thick. Simmer for 15 minutes.
|
|
member logon
