Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The All American Chili Cookbook by Jenny Kellner and Richard Rosenblatt
Servings: 12
vegetable oil
3 medium onions, diced
2 medium green bell peppers, diced
2 large stalks celery, diced
2 small cloves garlic, diced
½ small, or more to taste, jalapeño pepper, diced
8 pounds lean chuck, coarsely ground
1 7 ounce can diced green chiles
2 14 ½ ounce cans stewed tomatoes
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
2 3 ounce jars commercial chili powder
2 tablespoons ground cumin
Tabasco sauce
1 6 ounce can beer
1 12 ounce bottle mineral water
2 to 3 bay leaves
garlic salt, salt, black pepper, to taste
In a large pot, heat the oil; add the onions, green bell peppers, celery, garlic, and jalapeño, and sauté until softened. Add the meat in batches, cooking until it is no longer pink. Drain excess fat. Add remaining ingredients in order up to the mineral water, then add the water to cover. Add bay leaves, bring to a boil, then lower heat and simmer 3 hours, stirring often. Adjust seasonings with garlic salt, salt, and pepper.