Recipe - Texas Chili

2 One half pound Cubed beef stew meat
Beer
enough to marinate
One half cup Cooking oil
1 cup Chopped green pepper
1 cup Chopped onion
4 cup Chopped fresh tomatoes
1 Three fourths cup Tomato sauce
5 One half cup Cooked pinto beans; drained
2 tablespoon Chili powder
4 teaspoon Ground cumin
4 teaspoon Salt
1 One half teaspoon Garlic salt
1 teaspoon Dried oregano
One fourth cup Chopped jalapeno peppers*
5 teaspoon Hot pepper sauce*

"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: "PrizeWinning Beef" Recipe Booklet. Posted on
Prodigy by Debbie Carlson.

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