Ingredients:
5 strips Bacon, strips |
2 pound Lean beef, cubed (sirloin or round steak) |
1 cup Onion, diced |
1/2 cup Green pepper |
3 Cloves Garlic minced |
3 tablespoons Chili powder |
1 teaspoon Ground cumin |
1/2 teaspoon Ground oregano |
1/4 teaspoon Italian seasoning |
1/4 teaspoon Black pepper |
1 teaspoon Cayenne pepper |
1 quart Beef broth |
4 ounces Green chilies |
16 ounces Whole tomatoes, crush |
2 small Pickled hot peppers, chopped |
2 cup Mashed pinto beans or refried beans |
2 can Kidney beans |
1/2 cup Cornmeal |
1/2 cup Water |
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Preparation / Directions:
Fry bacon until crisp, remove. Brown beef in bacon
grease, stirring as it cooks. Sprinkle beef lightly
with garlic salt (1/2 teaspoon) while cooking. When
all meat is browned, add onion, green pepper and
garlic. Cook until tender. Add seasonings, crumbled
bacon and broth. Stir and bring to a boil. Add
tomatoes, chilies, peppers and mashed beans. Simmer
covered for 1-1/2 hours, stirring occasionally. Add
kidney beans and simmer for 30 minutes longer. Mix
together cornmeal and cold water and add gradually to
the chili to thicken. When desired consistency is
reached, cook 10 minutes longer. Chili is now ready
to be serve.
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