Recipe - Mark Castos Chili

PSXV37A MARK CASTO
1 pound Ground pork sausage
1 One half pound Ground beef
1 pound Cubed beef
2 28oz cans crushed tomatoes
1 Head garlic crushed or
Chopped fine
1 lg Spanish onion
1 lg Green pepper large dice
1 lg Sweet red pepper large
Dice
1 Habenero Pepper
Jullienne
With seeds
1 Handfull of chopped
Cilantro
1 tablespoon Ground sage
1 One half ounce Ground cumin
1 teaspoon Cocoa powder
2 tablespoon Chili powder
12 ounce Dark beer
1 lg Can tomato paste

Brown ground beef, ground sausage, and cubed beef. Drain off all grese. Add
meat to large pot. In same frying pan, saute onion and garlic until
translucent, add to meat mixture. Add all remaining ingredients and One half of
dark beer. Simmer on mediumlow for approximately 1One half hours or longer,
stirring occasionally. Add remainder of beer and tomato paste to thicken.
Add salt to taste.

Serve with: Chopped onion, grated cheddar cheese, sour cream and cut or sliced up
French Bread.

I hope you enjoy as we have, this is my first time responding to the Food
Exchange. Mark MM Format Norma Wrenn npxr56b

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip