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Title: Flat Snake Chili
Yield: 1 Servings

Ingredients

      2 lb lean ground beef
  1 1/2 lb german link sausage
      6    dried chili anchos
      4 cn green chilies -- (4-oz
      1    cans)
      4 lg tomatoes
      1 lg onion -- white
      3    cloves garlic
      2 ts ground cumin
      2 ts paprika
      1 ts 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.

Recipe By : Wayne Preston Allen

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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