Mark casto's chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PSXV37A MARK CASTO----- | ||
| 1 | pounds | Ground pork sausage |
| 1½ | pounds | Ground beef |
| 1 | pounds | Cubed beef |
| 2 | 28-oz cans crushed tomatoes | |
| 1 | Head garlic -- crushed or | |
| Chopped fine | ||
| 1 | large | Spanish onion |
| 1 | large | Green pepper -- large dice |
| 1 | large | Sweet red pepper -- large |
| Dice | ||
| 1 | Habenero Pepper -- | |
| Jullienne | ||
| With seeds | ||
| 1 | Handfull of chopped | |
| Cilantro | ||
| 1 | tablespoon | Ground sage |
| 1½ | ounce | Ground cumin |
| 1 | teaspoon | Cocoa powder |
| 2 | tablespoons | Chili powder |
| 12 | ounces | Dark beer |
| 1 | large | Can tomato paste |
Directions
Brown ground beef, ground sausage, and cubed beef. Drain off all grese. Add meat to large pot. In same frying pan, saute onion and garlic until translucent, add to meat mixture. Add all remaining ingredients and ½ of dark beer. Simmer on medium-low for approximately 1-½ hours or longer, stirring occasionally. Add remainder of beer and tomato paste to thicken.
Add salt to taste.
Serve with: Chopped onion, grated cheddar cheese, sour cream and sliced French Bread.
I hope you enjoy as we have, this is my first time responding to the Food Exchange. Mark MM Format Norma Wrenn npxr56b Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File