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Receta Jay Pennington's Prize Winning Chili
by Global Cookbook

Jay Pennington's Prize Winning Chili
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Ingredientes

  • 1 Tbsp. Oil,cooking
  • 3 x Onions
  • 2 x Bell pepper(s)
  • 2 x Celery stalks
  • 3 x Garlic cloves
  • 8 lb Beef round,coarse grind
  • 40 ounce Tomato sauce
  • 40 ounce Tomatoes,stewed
  • 6 ounce Tomato paste
  • 5 c. Water
  • 4 ounce Chile salsa
  • 1 x Jalapeno pepper
  • 8 Tbsp. Red chile,warm,grnd
  • 4 Tbsp. Red chile,mild,grnd
  • 4 ounce Whole green chiles
  • 1 Tbsp. Cumin,grnd
  • 1 tsp Oregano,dry,pref. Mexican
  • 3 Tbsp. Salt Pepper

Direcciones

  1. Heat the oil in a heavy 10- to 12-qt pot over medium heat. Add in the onions, bell peppers, celery and garlic. Cook, stirring, till the onions are translucent/soft.
  2. Add in the meat to the pot a little at a time, stirring occasionally, till the meat is proportionately browned.
  3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hrs. Stir often. Taste and adjust seasonings.
  4. NOTE: Chile salsa is a relish made from equal parts of finely minced raw onion, tomatoes (peeled, cored, seeded, and finely minced) and canned minced green or possibly pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.