Preparation:
In a large heavy skillet, sear meat with onion and
garlic until lightly browned. Add 5 or more shakes of
Tabasco (to taste) and rest of ingredients. Bring to
a boil. Reduce heat. Cover. Simmer about 1 1/2 hours.
Stir occasionally. Skim off fat as it cooks out.
TIPS: Chili taste best after refrigerating
overnight then reheating. |
