Chili (rob dillon)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef cut in cubes |
| ¼ | cup | Oil |
| 2 | Bay leaves | |
| 4 | tablespoons | Chili powder |
| 1 | tablespoon | Salt |
| 10 | Cloves finely chopped garlic | |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Red pepper |
| 1 | tablespoon | Black pepper |
| 1 | tablespoon | Paprika |
| 2 | Seeded and chopped Habanero peppers | |
Directions
Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" <ATRIMBLE@...> Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI: Brown meat in oil add ½ Qt. water and simmer for 1½ to 2 hours. Add all spices and continue to simmer for ½ hour. Thicken with 3 Tbs.. flour and 6 Tbs.. corm meal adding remaining water. Serve over rice.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .