Friday, June 27, 2008

Red's Secret Ingredient Chili

By request recipes using beer.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Red's Secret Ingredient Chili
Categories: main dish, ground beef, ground pork, chili
Yield: 8 servings

2 lb Ground round (85% lean)
1 lb Ground pork
2 md Onions; chopped
1 lg Red bell pepper; chopped
4 Garlic cloves; minced
3 Fresh jalapeno peppers;
-seeded and minced
(or 1/4 to 1/2 tsp crushed
-hot red
1/4 c Chili powder
28 oz Italian peeled tomatoes - (1
- can); cut up,
-- juices reserved
12 oz Beer - (1 bottle); * see
-note
6 oz Tomato paste - (1 can)
2 ts Salt
1 1/2 ts Cumin
1 1/2 ts Oregano
2 Bay leaves
1/4 c Cornmeal
=== GARNISHES ===
Sour cream
Pickled jalapeno pepper
-slices
Shredded Cheddar cheese
Chopped onions

* Note: The secret ingredient is a tall bottle of beer. While just about
any brand will do, use a Mexican dark beer, if you can find it.

In a 6-quart Dutch oven, cook ground round, ground pork, onions, bell
pepper, garlic, an jalapeno peppers over medium-high heat, stirring often
to break up lumps of meat, until meat loses its pink color, about 8
minutes. Add chili powder and cook, stirring, 1 minute.
Stir in tomatoes with their juice, beer, tomato paste, salt, cumin,
oregano, and bay leaves. Bring to a simmer, stirring often. Reduce heat
to low and simmer, uncovered, stirring occasionally, until chili is
slightly thickened, about 1 3/4 hours.
In a small bowl, stir together cornmeal and 1/2 cup chili until smooth.
Stir cornmeal mixture into chili and cook until thickened, about 5 minutes.
Place sour cream, pickled jalapenos, Cheddar cheese, and onions in separate
dishes. Serve chili in bowls and encourage guests to choose their own
garnishes. This recipe serves 8 to 12.

Recipe Source:
365 WAYS TO COOK HAMBURGER AND OTHER GROUND MEATS by Rick Rodgers (c)
1991
Harper Collins Publishers, New York - 283 pages - $16.95
As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 10-26-1995



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Per Serving (excluding unknown items): 196 Calories; 13g Fat (58.5%
calories from fat); 11g Protein; 10g Carbohydrate; 3g Dietary Fiber; 41mg
Cholesterol; 605mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rick Rodgers

Preparation Time: 0:00

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