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Rio Grande Chili Texas Style


Course : Chili
Serves: 4 quarts
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Ingredients:


2 1/2 pound Cubed beef stew meat

12 ounces Beer - enough to marinate

1/2 Cup Cooking oil

1 Cup Chopped green pepper

1 Cup Chopped onion

4 Cup Chopped fresh tomatoes

1 3/4 Cup Tomato sauce

5 1/2 Cup Cooked pinto beans -- drained

2 tablespoons Chili powder

4 teaspoon Ground cumin

4 teaspoon Salt

1 1/2 teaspoon Garlic salt

1 teaspoon Dried oregano

1/4 Cup Chopped jalapeno peppers*

5 teaspoon Hot pepper sauce*
 

Preparation / Directions:


Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili. Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer. From: "Prize-Winning Beef" Recipe Booklet.

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