Ingredients
- 5 1/2 c pinto beans (cooked drained)
- 2 1/2 lb cubed beef stew meat
- 4 c tomatoes (chopped fresh)
- 1 3/4 c tomato sauce
- 1 c green pepper (chopped)
- 1 c onion (chopped)
- 1/2 c cooking oil
- 1/4 c jalapeno peppers (chopped)
- 5 ts pepper sauce (hot)
- 2 tb chili powder
- 4 ts salt
- 4 ts cumin (ground)
- 1 1/2 ts garlic salt
- 1 t oregano (dried)
"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 * �his 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
