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Title: Flat Snake Chili
Yield: 1 Serving

Ingredients

      2    Lbs Lean Ground Beef
  1 1/2    Lbs German Link Sausage
      6    Dried Chili Anchos
      4    Cans Green Chilies; (4-oz
           -cans)
      4    Large Tomatoes
      1    Large Onion; white
      3    Cloves Garlic
      2    Tsp Ground Cumin
      2    Tsp Paprika
      1    Tsp Oregano; (Mexican)

Instructions

Cut the stems from the anchos and remove seeds. Cover with boiling
water and let sit for an hour. Blend in blender until smooth.

Dice the sausage, onions and garlic, then saute over medium heat until
onions are soft. If everyone in the house isn't already watching you
do this, they will soon appear. The recipe calls for an extra
half-pound of sausage so you can give everybody a taste to get them
out of the kitchen. (Thousands of Germans settled here in central
Texas in the 1800's, and their decendants still make fabulous sausage.
I use the sage-flavored variety from Elgin.)

Drain off the oodles of lucious sausage grease (if you must!) and add
the ground beef to the pot to brown. Dice the green chilies and
tomatoes. Add the vegetables and spices to the pot. Add half the ancho
sauce and water or beer to barely cover. Add more ancho sauce over
time to suit your taste. Simmer until you can't stand it.

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Contributor: Wayne Preston Allen

Preparation Time: 0:00

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