Gila Chili
Source of Recipe
Rose Wave
List of Ingredients
salad oil
5-pounds chuck
1-can (8 ounces) tomato sauce
8-ounces water
2-cans (4 ounces each) diced green chiles
8-tsp chili powder
1-tsp accent msg
2-tsp salt
1-tsp black pepper
1-tsp oregano (ground)
1-tsp cumin seeds (roasted, crushed or ground)
1-cup warm water
1-cup onions, chopped
1-cup celery, chopped
6-cloves garlic (chopped very fine)
1-tsp Tabasco
3-tsp flour
1-cup warm water
Recipe
Use lean, rough-ground chuck or have meat cut into 1/4 inch cubes.
Put about 3 tablespoons oil in an iron (or aluminum) pot. Add meat and sear until meat is gray. Add tomato sauce plus 8 ounces of water to rinse out can. Add green chiles. Combine chili powder, paprika, msg, salt, black pepper, oregano, cumin seeds and one cup of warm water in a pint jar with tight lid. Shake well and add to meat mixture. Heat salad oil in skillet and saut� onions, celery, and garlic until onions are clear. Do not overcook. Add to meat and cook for 2 1/2 hours. Add Tabasco and continue cooking.
Put flour into the jar used for spices. Add a cup of warm water and shake well; add to pot. Rinse jar with water and add to pot. After three hours of cooking, check for salt taste. (Optional; add bay leaf for 30 minutes during cooking, then discard it. To increase "hotness" or chili, increase Tabasco by teaspoon to suit individual taste.) Makes one gallon.
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