Rio grande chili texas style

Yield: 6 Servings

Ingredients:

2 1/2 lb Cubed beef stew meat Beer - enough to marinate
1/2 c Cooking oil
1 c Chopped green pepper
1 c Chopped onion
4 c Chopped fresh tomatoes
1 3/4 c Tomato sauce
5 1/2 c Cooked pinto beans; drained
2 tb Chili powder
4 ts Ground cumin
4 ts Salt
1 1/2 ts Garlic salt
1 ts Dried oregano
1/4 c Chopped jalapeno peppers*
5 ts Hot pepper sauce*

Instructions:

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: Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.