21 Alarm Chile Recipe - Cooking Index
21 Alarm Chile Recipe - Cooking Index
| 1 lb | Extra-lean ground beef | |
| 1 lb | Onion - chopped fine (medium) | |
| 30 x | Garlic - finely chopped | |
| 1 x | Green pepper - cut into 1/2" (large) | |
| 2 x | Crushed tomatoes | |
| 2 teaspoons | Oregano | |
| 2 teaspoons | Cumin | |
| 3 tablespoons | Chili powder | |
| 2 tablespoons | Unsweetened cocoa powder | |
| 2 teaspoons | Sugar | |
| 1 teaspoon | Crushed hot pepper | |
| 1 teaspoon | Tabasco sauce | |
| 1 x | Kidney beans - rinsed a strainer |
In a 2 1/2 quart saucepan cook the meat over medium heat until it is well done, about 6-8 minutes, stirring frequently to crumble the meat. Pour off the fat.
With a slotted spoon transfer meat to paper towels to absorb extra fat and wipe the remaining fat residue from the saucepan.
In the same pot, saute the onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.
Add the oregano, cumin, chili powder, cocoa powder, sugar, hot pepper, and Tabasco sauce, and continue cooking for 3 minutes more.
Add the beans, meat, and the remaining crushed tomatoes, and cook together for 25 minutes over low heat.
YIELD: Makes 8 1-cup servings
Source:
Chuck Ozburn
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