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CHILI
1 tbs oregano
2 tsp paprika
11 tbs Gebhardt's chili powder
4 tbs cumin
4 tbs instant beef bouillon
3 can non-alcoholic beer
2 LB pork steak, cubed
2 LB chuck roast, cubed
6 LB ground chuck
4 large onions, chopped
10 cloves garlic, minced
1/2 olive oil
1 tbs dried red pepper
1/4 cup jalapenos, sliced
2 tsp coriander
1 tbs sugar
1 tsp Tobasco sauce
2 tsp Louisiana Red Hot Sauce
1 cup tomato sauce
1 tbs corn starch
In a Dutch oven, add paprika, oregano, chili powder, beef bouillon,
nla beer, and 2c water. Let simmer. In a large skillet, brown meat
in batches with olive oil. Use slotted spoon to add each batch to
Dutch oven. Stir after each batch. Continue until all meat is done.
Saute onion, garlic, and jalapenos in remaining drippings. Add to
Dutch oven. Add water as needed. Add dried red pepper, sugar,
coriander, Tobasco, red hot sauce, and tomato sauce. Simmer 45 min.
Dissolve corn starch in 1/4 cup warm water and add to mixture. Stir
well and simmer another 30 minutes. Serve.
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Chili 42