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EL PASO CHILI

A MILDER BLEND, DOESN'T LOSE ITS ZESTY FLAVOR
3 pounds ground beef
7 ounces salt
2 teaspoons pepper
2 teaspoons paprika
1/2 teaspoon sage (Fresh if Possible)
2 teaspoons sugarZ
1 tablespooncumin power
4 tablespoons chili power
3 tablespoons A-1 Steak Sauce
1/2 cup vinegar
1 tablespoon soy sause
2 16 ounce cans tomatoes, chopped (Fresh if Possible)
1 12 ounce can of tomato paste
1/3 cup cornmeal
1 1/2 pounds Pork Shoulder, Cubed
1 tablespoon garlic power
1 7 ounce can Ortega brand diced green chiles
2 Jalapeno peppers, diced
Brown beef thoroughly. Add beer :), salt, pepper, paprika, sage, sugar, cumin, and chili power, blending well. Cover and simmer 2 hours. add remaining ingredients, cover, and simmer over low flame for 3 hours, stirring frequently. Serves: 6 to 8 chiliheads