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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jalapeno Cafe
2 pounds ground sirlion
2 tablespoon oil
3 cloves garlic, minced
1 large yellow onion, chopped
1 small can tomato sauce
1 can diced tomatoes in purée
2 cans Bushs chili Beans
3 to 4 tablespoons Gebhardt's chili powder
1 teaspoon ground cumin
1 tablespoon tabasco sauce
salt and pepper to taste
chopped onion
chopped pickled jalapeño
grated longhorn Cheddar Cheese
thin strips fried corn tortillas
Pour oil in heavy skillet or stock pot. Heat to high, add ground sirlion and brown. Stir and break up the meat, when the meat looses its red color, add garlic and chopped onion and continue cooking until the meat starts to brown. Add the chili powder and stir to coat all the meat. Add the tomato sauce, tomatoes, chili beans (without draining), and tabasco sauce. Add salt and pepper to taste. Bring to a boil, then lower heat to a simmer and cover. Check from time to time and add stock or water as needed. Cook about 1 hour. Taste, correct the seasoning. Let cook 15 minutes longer. Take off heat, let stand five minutes, then serve with garnishes.