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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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From a 1980 cookbook called Texas Recipes from Texas Places Ingredients:
2 lbs ground round or 2 lbs chuck steaks |
1/2 cup cooking oil |
1 1/2 cups water or 1 1/2 cups beer |
8 ounces tomato sauce |
2 small onions, chopped |
1 medium green pepper, finely chopped |
5 -6 garlic cloves, minced |
1 tablespoon oregano |
1 teaspoon cumin |
4 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon sugar |
cayenne pepper |
4 -5 medium jalapeno peppers, chopped |
Directions:
1. In large skillet braise meat in 1/4 cup oil till browned. Transfer to slow cooker or large pot leaving liquid in skillet.
2. Add water and tomato sauce to meat, cook over low heat.
3. Saute onion, green pepper and garlic in remaining oil and liquid in skillet.
4. Add remaining dry ingredients and jalapeno peppers with seeds removed.
5. Simmer about 30 minutes then transfer to kettle or slow cooker. Cooker on low about 2 hours. Dip off grease that forms on top.
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