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

Sierra Sunset Chili




Source of Recipe


Sierra Sunset


List of Ingredients




2 tbsp olive oil or corn oil
1 1/2 lbs of lean beef, sliced (rump Or round roast)
2 medium onions, coarsely chopped
2 peppers, 1 green and 1 sweet red pepper
coarsely chopped
1 jalape–o pepper, with ribs and seeds removed, finely chopped
2 cloves of garlic, chopped fine
Two tbsp 4 Pepper Spice Mix
2 tbsp of Margarita Mix
2-4 bay leaves
1 14-15 oz can whole tomatoes with liquid
1 8 oz can of tomato sauce
salt to taste
Fresh ground pepper (about a 1/4 teaspoon)
1 cup of water (add more, 2 or 3 tablespoons at a time to keep the sauce from drying out.)

1 15 oz can of kidney, red or pink beans, drained and rinsed

Recipe



Trim any fat from the roast, cut in half longways, place flat slice down and slice into 3/4" slabs, slice these into 1/4Ó slices. If these strips are too long cut into 3-4" pieces.

Preheat a heavy bottom pot with oil over moderate heat. Saute meat, sprinkle with salt and pepper. Add bay leaves and Pepper Spice Blend. Stir and cook uncovered for 5-7 minutes. Do not brown. When partly cooked add onions, green and red peppers and jalape–o pepper. Stir and saute mixture 5 minute. Add garlic; cook another 4 or 5 minutes. Do not brown. If cooking too fast lower heat.
Add margarita mix, water, tomatoes and tomato sauce. Stir and cook with the lid over medium low heat. Stir every 10 minutes. Do not let mixture dry out or burn. Add water to keep liquid consistency to sauce. Cook slowly for one hour with a lid on. Test meat for desired tenderness, should be nearly falling apart. Partly cover and cook another 30 minutes to reduce liquid to a juicy gravy consistency. Add beans to heat. Stir regularly and add water as needed. Remove from heat and let stand a few minutes before serving. Serve with rice and a green salad.

Garnishes:
Diced Red Onion
Sour Cream
Grated Colby Longhorn Cheese
or Grated Cheddar
Salsa or Hot Sauce