Post by JJ Judkins on Nov 21, 2009 17:39:14 GMT -6
* Exported from MasterCook *
ARIZONA DESERT CHILI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
3 Garlic cloves -- chopped
2 Onions -- chopped
1 Green bell peppers --
Chopped
3 lb Beef
1 t Ground cumin
1 t Ground oregano
3 tb Chili powder
10 Tomatoes -- peeled and
Chopped
2 Jalapeno peppers --
Optional
1 cn Beer
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green
pepper. Saute until soft, about 5-7 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.
Recipe By : Jo Anne Merrill
From: Debbie Barry - Innermail Emc.Ve
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1314 Calories; 118g Fat (80.9% calories from fat); 45g Protein; 18g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 19 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ARIZONA DESERT CHILI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
3 Garlic cloves -- chopped
2 Onions -- chopped
1 Green bell peppers --
Chopped
3 lb Beef
1 t Ground cumin
1 t Ground oregano
3 tb Chili powder
10 Tomatoes -- peeled and
Chopped
2 Jalapeno peppers --
Optional
1 cn Beer
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green
pepper. Saute until soft, about 5-7 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.
Recipe By : Jo Anne Merrill
From: Debbie Barry - Innermail Emc.Ve
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1314 Calories; 118g Fat (80.9% calories from fat); 45g Protein; 18g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 19 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0