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Title: Rio Grande Chili Texas Style
Yield: 6 Servings

Ingredients

  2 1/2 lb cubed beef stew meat
      1    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.

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