Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Chili >> Chili 38

Print this Recipe    Chili 38

CHILI

3 medium onions, chopped
6 cloves garlic, minced
1/2 LB bacon, cut into pieces
2 0z Gebhardt's chili powder
1/2 0z dark chili powder
3 LB chuck roast, cubed red pepper to taste
1 can beef broth
1 LB hot pork sausage
1 can green chilies, minced
1/2 tsp dried habenero chilies
1 tsp cumin
1/2 tsp coriander
1 can tomato sauce
1 can rotel tomatoes
1/2 cup oregano tea (1 tsp oregano steeped in hot water 30 minutes)
1 tbs salt
4 drops Tobasco sauce

Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic,
and a11 chili powder. Saut=E9 until onions are clear. Brown beef
in large skillet, a pound at a time, adding sprinkles of red pepper
while browning. Use a little broth to keep from sticking. Add each
batch to Dutch oven after browning and stir. Brown pork sausage
and green chilies. Add habeneros when sausage is just about brown.
Stir into Dutch oven.

Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and
remaining broth. Mix well and cook for 30 minutes. Add oregano tea
and Tobasco. Simmer covered for 15 minutes and serve.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.