Flat snake chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean Ground Beef |
| 1½ | pounds | German Link Sausage |
| 6 | Dried Chili Anchos | |
| 4 | cans | Green Chilies -- (4-oz |
| Cans) | ||
| 4 | larges | Tomatoes |
| 1 | large | Onion -- white |
| 3 | Cloves Garlic | |
| 2 | teaspoons | Ground Cumin |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Oregano -- (Mexican) |
Directions
Cut the stems from the anchos and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender until smooth.
Dice the sausage, onions and garlic, then saute over medium heat until onions are soft. If everyone in the house isn't already watching you do this, they will soon appear. The recipe calls for an extra half-pound of sausage so you can give everybody a taste to get them out of the kitchen.
(Thousands of Germans settled here in central Texas in the 1800's, and their decendants still make fabulous sausage. I use the sage-flavored variety from Elgin.)
Drain off the oodles of lucious sausage grease (if you must!) and add the ground beef to the pot to brown. Dice the green chilies and tomatoes. Add the vegetables and spices to the pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste.
Simmer until you can't stand it.
Recipe By : Wayne Preston Allen From: Date: File