Arizona Desert Chili

Title:
Arizona Desert Chili

Yield:
6 Servings

Categories:
Meats




Ingredients:





     2 tb Vegetable oil


     3    Garlic cloves; chopped


     2    Onions; chopped


     1    Green bell peppers; chopped


     3 lb Beef


     1 ts Ground cumin


     1 ts Ground oregano


     3 tb Chili powder


    10    Tomatoes; peeled and chopped


     2    Jalape?o peppers; optional


     1 cn Beer






 * Have beef chopped, not ground.


 


 1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.


 Saut? until soft, about 5-7 minutes.


 


 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if


 a lot has accumulated. Lean beef trimmed of all fat should not have an


 excess amount, however.


 


 3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put


 a cover on skillet during cooking time, and slightly tilt it so steam can


 escape. Check often and stir to prevent sticking. Skim off fat as it rises.


 Best if allowed to sit, tightly covered, for an hour after cooking is


 complete.


 


 Serving Ideas : Serve with cornbread or cheese biscuits.


 


 NOTES : This chili can be mild or very hot depending upon the use of


 jalape?o peppers. Some chili lovers say you should never put beans in chili


 so this recipe omits them. This recipe is from a truck driver named Sparky


 that we met in Arizona, a firm believer in no-bean chili.


 


 Recipe by: Jo Anne Merrill


 


 Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net"


 
on Jan 22, 1998