East of the Border Chili
Source of Recipe
the web
List of Ingredients
1-1/2 lbs. coarsely ground lean beef
3 oz. sausage, crumbled (optional, but GOOD!)
1 (16 oz) can tomatoes, chopped, with juice or use fresh tomatoes
1 (8 oz) can tomato sauce
1 can beef bullion or one cup beef stock
1 (12 oz) can beer
2 cloves garlic, minced
2 med. onions, chopped
2 jalapeno peppers, chopped (if you like it hot) or cayenne pepper to
taste
3 Tbsp chili powder or ground chiles
2 tsp oregano
1 Tbsp whole cumin seed, toasted in skillet about 2 min., stirring
often
1 Tbsp salt
Recipe
Saut� beef, sausage, onion and garlic until meat is gray. Drain well.
Place in crockpot. Add Anchos or chili powder and rest of ingredients
and cook on low for 5 hrs. At this point I add 3-4 cups cooked pinto beans, or 2 (15 oz) cans, drained. Cook another 60 minutes. Add a little masa harina and water paste if chili is too thin.
Serve with grated Jack cheese on top, jalapeno cornbread, salsa and chips, and a salad.
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