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Gila Chili




Source of Recipe


Rose Wave


List of Ingredients




salad oil

5-pounds chuck

1-can (8 ounces) tomato sauce

8-ounces water

2-cans (4 ounces each) diced green chiles

8-tsp chili powder

1-tsp accent msg

2-tsp salt

1-tsp black pepper

1-tsp oregano (ground)

1-tsp cumin seeds (roasted, crushed or ground)

1-cup warm water

1-cup onions, chopped

1-cup celery, chopped

6-cloves garlic (chopped very fine)

1-tsp Tabasco

3-tsp flour

1-cup warm water



Recipe



Use lean, rough-ground chuck or have meat cut into 1/4 inch cubes.



Put about 3 tablespoons oil in an iron (or aluminum) pot. Add meat and sear until meat is gray. Add tomato sauce plus 8 ounces of water to rinse out can. Add green chiles. Combine chili powder, paprika, msg, salt, black pepper, oregano, cumin seeds and one cup of warm water in a pint jar with tight lid. Shake well and add to meat mixture. Heat salad oil in skillet and sauté onions, celery, and garlic until onions are clear. Do not overcook. Add to meat and cook for 2 1/2 hours. Add Tabasco and continue cooking.

Put flour into the jar used for spices. Add a cup of warm water and shake well; add to pot. Rinse jar with water and add to pot. After three hours of cooking, check for salt taste. (Optional; add bay leaf for 30 minutes during cooking, then discard it. To increase "hotness" or chili, increase Tabasco by teaspoon to suit individual taste.) Makes one gallon.