Recipe - Reds Chili (Don D. Red Caldwell)

6 pound Very Lean, Coarse grnd chuck
6 Cloves garlic, crushed
16 ounce Tomato sauce
6 tablespoon Chili Powder, (dark ANCHO)
One fourth teaspoon Habanero Sauce, OPTIONAL

1 One half teaspoon Salt
1 teaspoon White Pepper
1 One half teaspoon Oregano

1 tablespoon Garlic powder
2 Onions, large, minced
6 Fresh jalapenos, stemmed
1 qt Beef Broth
4 tablespoon Cumin, ground
6 tablespoon Light Chili Powder (N.M.
Red
2 tablespoon Paprika
1 teaspoon Cayenne Pepper
1 tablespoon Monosodium glutamate,
option

Brown meat in skillet, drain and put in large, (7 quart) pot. Add onions,
garlic, jalepenos (stemmed and pierced), 1 can tomato sauce, beef broth,
dark chili powder, 2 tablespoons cumin and habanero sauce if desired. Bring
to a low boil, cover and cook 45 minutes, adding a little water as
necessary.

Add light chili powder, 1 can tomato sauce, 2 tablespoons cumin and
remaining ingredients. Simmer covered 45 miutes. Adjust salt to taste and
serve with cold beer. From: Pat Stockett Date: Tue, 100

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini