Recipe - Arizona Desert Chili

2 tablespoon Vegetable oil
3 Garlic cloves; chopped
2 Onions; chopped
1 Green bell peppers; chopped
3 pound Beef
1 teaspoon Ground cumin
1 teaspoon Ground oregano
3 tablespoon Chili powder
10 Tomatoes; peeled and chopped
2 Jalapeño peppers; optional
1 cn Beer

* Have beef chopped, not ground.

1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper.
Sauté until soft, about 57 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
jalapeño 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 nobean chili.

Recipe by: Jo Anne Merrill

Posted to recipeludigest Volume 01 Number 576 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 22, 1998