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Texas Green Chili with Rattlesnake Beans




Source of Recipe


The Signature Room at the 95th®, Chicago IL


List of Ingredients




1 Lb. Julienne Top Round of Beef
12 Oz. V8 Juice
1 Lb. Diced Tomatoes
4 Ribs Diced Celery
1/2 Diced Onions
2 Tsp. Chopped Garlic
1/2 Lb. Diced Tomatillos
1/4 Bunch Cilantro Chopped
1/9" Pan
CookedRattlesnake Beans
1.5 Oz. Beef Base
1/2 Diced Fresh Jalapeño Peppers
1/2 Ground Chipotle Peppers
1/4 Cups Oil
1/2 Cups Flour
1 Tsp. Cumin
2 Tsp.Coriander
2 Oz. Jack Daniel’s
Salt/Pepper To Taste
1 qt. Water

Recipe



Coat Meat with Flour and Season with Salt and Pepper. Brown in Hot Skillet in 2 Cups of Oil. When Meat is Brown, add Celery, Garlic, Onions and Peppers. Sauté all Ingredients for Five Minutes. Add Water, Tomatoes, Tomatillos, Jack Daniel’s, V8 Juice and Remaining Spices. Bring Chili to a Boil, then Reduce Heat and Let Simmer for 1 Hour and 45 Minutes. Add Cilantro and Cooked Rattlesnake Beans to Chili. Let Simmer for 15 Minutes. Remove from Heat. Adjust Seasoning with Salt and Pepper. Let Chili Cool.