Chill Lee's 4-k Chilichili, soups 5 lb gr chuck 1 large onion chopped 4 garlic cloves, finely choppd 1 jalapeno(canned) with seeds 1 can beer 2 tablespoon cumin 4 tablespoon new mex grd red chilies 1 teaspoon paprika 1 teaspoon grd black pepper 1 teaspoon flavor enhancer 1 teaspoon salt 1 pkg chill lee's chili mix Water Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. Add water to cover. Stir well. Cook chili-grind meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours. Hamburger meat, after its browned, should be ready in about 30 min. If using a fresh jalapeno, remove the seeds. Chili Lee has also been known to add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili powder for the grd red chilies. write the Chill Lee Corp., Box 462 Alief, Tx 77411 Posted by Ken Strei |
