Rio Grande Chili Texas Style Recipe




Rio Grande Chili Texas Style Ingredients

2 1/2 lb cubed beef stew meat
1 beer enough to marinate
1/2 cup cooking oil
1 cup chopped green pepper
1 cup chopped onion
4 cup chopped fresh tomatoes
1 3/4 cup tomato sauce
5 1/2 cup cooked pinto beans, drained
2 tbsp chili powder
4 tsp ground cumin
4 tsp salt
1 1/2 tsp garlic salt
1 tsp dried oregano
1/4 cup chopped jalapeno peppers*
5 tsp hot pepper sauce*

A Recipe for
Rio Grande Chili Texas Style

 

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




Rio Grande Chili Texas Style

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Rio Grande Chili Texas Style Directions

My chili is actually one of my boss's recipes. He has received
requests for it from people in Maryland, Texas and many other states.
I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili.
Reduce jalapeno peppers and hot pepper sauce for a milder chili.

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry
on paper towels. Brown in hot oil in a large kettle. Add green
pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat
for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2
hours longer.

Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted
on Prodigy by Debbie Carlson.

Serves: 6

 

 

 

 

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