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Too Good Chili Recipe


This recipe makes 8 or more servings. It is ideal for small parties or Sunday football.

Ingredients
* 3 pounds stew meat or chuck roast, coarse chopped
* 1 tablespoon cooking oil
* black pepper, to taste
* 1/2 cup Chili powder
* 1 tablespoon Salt
* 3 Bell peppers, chopped
* 2 Large onions, chopped
* 2 teaspoons Ground cumin
* 2 teaspoons Paprika
* 2 teaspoons Cayenne pepper
* 2 teaspoons Oregano
* 1 cup Chicken stock
* 1 Can tomato sauce (12 oz)
* 6 tomatoes, cut into chunks
* 1/2 cup Masa harina (in Mexican food section of store)
* 1 Can v8 vegetable juice (48 oz)
* 1 tablespoon crushed red peppers
* 1 (or more) Jalapenos, chopped
* 1 Pinch nutmeg
* 1 bay leaf
* 1 teaspoon vinegar
* 1 tablespoon sugar
* 6 garlic cloves, chopped
Directions
1. Heat 1 tablespoon cooking oil in a large soup pot and brown the meat.
2. Add the spices, onions, and peppers. Simmer 30 minutes.
3. Add tomato sauce, tomatoes, broth and simmer 2 hours.
4. Add water or vegetable juice if liquid needed during 2 hour simmer.
5. Add the Masa and stir until chili thickens.
6. Adjust thickness to your preference by adding water or masa to thin or thicken.
7. Remove bay leaves and serve with cornbread.





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