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Chili Recipe

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This recipe for Chili, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, March 25, 2006


1/4 cup of vegetable oil
2 green peppers, chopped
2 cloves of garlic, minced
2 lbs of pork shoulder, cut into 1"-2" pieces
5 14 1/2 oz cans of diced tomatoes
7 tbsp of chili powder (or to taste)
1 tsp of cayenne onions
sliced avocado
2 medium onions, finely chopped
1 celery stalk, chopped
2 1/2 lbs of stewing beef, cut into 1"-2" pieces
salt and freshly grounded pepper
2 bottles of pale ale
4 jalapeno chilies, seeded and minced
1 tsp of cumin
hot pepper sauce
grated cheddar cheese
sour cream

Saute onions, peppers, celery and garlic in oil until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside. Increase heat to high. Add beef and pork and sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder, chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours. Taste, adjust seasonings if necessary. Uncover and simmer until thinckened and meat is tender, 2 more hours. Serve with green onions, cheddar cheese, avocado and sour cream.




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