Texas Chili

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Cubed beef stew meat
		Beer - enough to marinate
1/2 cup	118ml	Cooking oil
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	62g / 2.2oz	Chopped onion
4 cups	250g / 8.8oz	Chopped fresh tomatoes
1 3/4 cups	414ml	Tomato sauce
5 1/2 cups	880g / 31oz	Cooked pinto beans - drained
2 tablespoons	30ml	Chili powder
4 teaspoons	20ml	Ground cumin
4 teaspoons	20ml	Salt
1 1/2 teaspoons	7.5ml	Garlic salt
1 teaspoon	5ml	Dried oregano
1/4 cup	36g / 1.3oz	Chopped jalapeno peppers*
5 teaspoons	25ml	Hot pepper sauce*

Recipe Instructions

"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili.

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

Yields: 4 quarts

Source:
Terry Light

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