* Exported from MasterCook *

                           Texas-Style Chili

Recipe By     :Better Homes and Gardens
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans                           Beef
               Chili                           Pork


 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 20             small  dried hot chili peppers *
                       * or 2 tablespoons crushed red pepper
 2                     dried ancho peppers **
                       ** or 2 tablespoons chili powder
    3/4         pound  beef round steak -- cut into 1/2-inch cubes
    3/4         pound  boneless pork -- cut into 1/2-inch cubes
 2        tablespoons  cooking oil
 1                cup  chopped onion
 3             cloves  garlic -- minced
 1         tablespoon  ground cumin
    1/2      teaspoon  paprika
    1/4      teaspoon  ground black pepper
 1       14 1/2-ounce can  beef broth
 1       12-ounce can  beer
 3               cups  hot cooked pinto beans and/or hot cooked
                       rice
                       Sliced jalapeno peppers -- optional

Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers,
if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a
blender container or food processor bowl. Cover and blend or process until
ground. Let pepper dust settle before opening blender or food processor. (If
using crushed red pepper and chili powder, stir them together.) Set aside.
In a large saucepan or Dutch oven cook half of the meat in hot oil until
brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin,
paprika, ground black pepper, and ground chili pepper mixture (or the crushed
red pepper and chili powder mixture, if using). Cook until meat is brown.
Return all meat to saucepan. Stir in beef broth and beer. Bring to boiling.
Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30
minutes more or until meat is tender and sauce is desired consistency,
stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish
with sliced jalapeno peppers, if desired.

MAKE-AHEAD TIP: Prepare chili; cool slightly. Transfer to 1- to 4-serving
size freezer containers. Seal, label, and freeze up to 1 month. To reheat,
transfer frozen chili to saucepan. Cook over medium heat until heated
through, stirring occasionally to break apart.

NOTE: Texans have a high tolerance for hot and spicy foods, so if you're not
from the Lone Star state, taste this extra-hot, authentic chili at your own
risk! Posted by: Allison Parker


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From: CornbreadGir1@aol.com
Newsgroups: rec.food.recipes
Date: 20 Feb 2001 07:14:05 -0700