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Chili Recipe

   
 

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     Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   10-12
Preptime   3 Hrs

Ingredients
1 Lrg to Med Onion (Chopped fine)
1 Bell Pepper (Chopped fine)
4 Stalks of Celery (Chopped fine)
2 Jalapeno Chilies, 4 Serrano Chilies (Chopped fine)
4 Lrg cloves of Garlic (Chopped fine)
1 12oz can of Beer
1 28oz can Crushed Tomatoes
1 10oz can Diced Tom with Green Chilies
4 8oz can of Tom. Sauce
 
1 14 .5oz can Beef Broth
2 lbs Very Lean Beef Cut into approx. 1/4 sqrs
11/2 lbs Very Lean Pork Cut into approx 1/4 sqrs
3 tsp Chili Powder
2 tsp Cumin, 1 tsp Cayene Pepper
3 tsp Paprika
2 tbsp Brown Sugar
2 tsp Calif Chili Powder
2 tsp New Mexico Chili Powder

Instructions
Heat up a Lg saute pan to med and add about 3 tbsp olive oil and saute your Peppers and add your Celery Onions and Garlic and continue sauteing until garlic is translucent. Do not over cook your garlic and let it turn brown If you over cook your garlic it will become bitter.
While your veggies are sauteing put your canned goods into a large pot and turn heat to med high Now add your seasonings and bring to a boil. Turn your burner down to low and continue to heat Add your veggies when they are done Add about 3 tbsp of Olive Oil and saute your meat and season with salt a pepper to taste when meat is browned add it to your liquid and salt and pepper to taste.
Simmer 3 to 4 hours or until your meat is nice and soft. Make sure you don't over cook your meat to the point it turns to mush It should be tender and the sauce should thicken. If your adding beans do this in the last hour Make sure you don't overcook your beans and turn them into mush either.
A personal comment, REAL CHILI DOES NOT HAVE BEANS.
Serving Suggestions
Serve with chopped onion and cheese and Tabasco sauce.


Originally Submitted
9/25/2010





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