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FIREHOUSE CHILI 1 c. chopped onions 2 large cloves garlic, chopped 1/4 c. olive oil 1 lb. lean ground beef 1 lb. beef loin sirloin steak, boneless, cut in 1-inch strips 5 Tbsp. chili powder 3 Tbsp. paprika 2 Tbsp. chopped fresh parsley 1 Tbsp. cayenne 1 Tbsp. salt 1 tsp. oregano 2 canned, jalapeno peppers, seeded and chopped 3 Tbsp. prepared mustard 2 cans beer (12 oz. each) 1 (15 oz.) can Allens or brown beauty pinto beans, drained 1 (15 oz.) can Allens or east Texas fair fresh, shelled black-eyed peas, drained 1 can stewed tomatoes (16 oz.) Saute onions, celery and garlic in oil over medium-high heat until onions are tender. Add meat and cook until browned, stirring to break up ground beef. Drain off excess fat. Sprinkle chili powder, paprika, parsley, cayenne, salt and oregano over meat mixture and stir. Reduce to medium heat. Cook 5 minutes, stirring occasionally. Stir in jalapeno peppers and mustard. Stir in beer. Cook until chili reaches a full boil, stirring occasionally. Add pinto beans, black-eyed peas and tomatoes and stir. Allow mixture to return to full boil. Reduce heat to low. Cover and simmer 1 hour. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |