- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
1 1/2 Pound Beef Flank Steak 1 Teaspoon Cumin 1 1/2 Pound Pork Shoulder 1/2 Teaspoon Garlic Powder 4 Large Celery Stalks, Chopped 1 Teaspoon Oregano 1 Large Onion, Chopped 2 Teaspoons Chili Powder 1 Large Tomato, Chopped 1 Teaspoon Cayenne Pepper 1 8-Ounce Can Tomato Sauce 1 Teaspoon Tabasco Sauce 1 7-Ounce Can Green Chili Salsa 1 Can Beer 1 7 3/4-Ounce Can Hot Tomato Sauce 1 Cup Masa Harian Flour
Debone pork and cut fat off of both pork and beef. In Dutch oven render fat; remove dried chucks. Cut pork and beef into fingertip chunks; brown in rendered fat. Put all remaining ingredients except beer and flour into saucepan and cook 20 minutes while meat simmers. Add cooked ingredients from saucepan into Dutch oven. Add beer and cover. Simmer 1 1/2 hours, stirring as little as possible. Combine flour with water for a watery paste. Add to pot and simmer an additional 30 minutes. Serves 6.
1989 Recipe - Jean Hansen
"HOT. Too hot for me. Will eat your insides out if you aren't use to hot, but definitely enjoyed by those who love spicy." - Calla Ferre
"Beau Jacques of La Canada offers his favorite chili." (Magazine Clipping)
"Beau Jacques of La Canada offers his favorite chili." (Magazine Clipping)