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

OFF DUTY CHILI




Source of Recipe


the web


List of Ingredients




3 tbsp. lard, butter or bacon drippings
2 lg. onions, coarsely chopped
8 lbs. beef chuck or round, chili grind
5 cloves garlic, crushed
5 tbsp. plus 1 tsp. ground mild red chilies
1 tsp. oregano (Mexican is best)
2 tbsp. salt
5 tbsp. plus 1 tsp. ground hot red chilies
1 tbsp. cumin
3 c. water
1 c. masa flour
3 lg. cans tomato sauce
3 lg. tomato sauce cans water

Recipe



Prepared chili powder can be substituted for fresh chilies. Start with 6 tablespoons and add to taste.

Melt lard, butter or drippings in large, heavy pot over medium heat. Add onions and cook until clear. Combine beef, garlic, chili, cumin and oregano; add to onions. Break up lumps and cook, stirring occasionally for 1/2 hour. Add tomato sauce, water and salt. Bring to boil, lower heat and simmer for 1-2 hours, uncovered. After cooking, mix masa flour with water and slowly blend into chili; cook 10 minutes longer, uncovered. Serve with pinto beans, onion and grated cheese. Always best the next day. Serves 16.