Chill Lee's 4-K Chili Recipe - Cooking Index
Chill Lee's 4-K Chili Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Beef chuck, chopped up |
| 1 lb | 454g / 16oz | Onion chopped (large) |
| 4 | Garlic cloves - finely chopped | |
| 1 | Jalapeno - (canned) with seeds | |
| 1 | Beer | |
| 2 tablespoons | 30ml | Cumin |
| 4 tablespoons | 60ml | New Mexico grd red chilies |
| 1 teaspoon | 5ml | Paprika 1 ts grd black pepper |
enhancer 1 ts Salt 1 pk Chill Lee's chili mix Water Brown the meat. Brown onions, garlic an jalapeno together. Combine meat and onion with beer, cumin, chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well.
Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been known to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili powder for the grd red chilies.
Source:
Karen Ray
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