Title: Chill Lee's 4-K Chili
Categories: Soup Chili
Yield: 6 Servings

5	lb	Gr chuck
1		Large onion chopped
4		Garlic cloves, finely choppd
1		Jalapeno(canned) with seeds
1	cn	Beer
2	tb	Cumin
4	tb	New Mex grd red chilies

1 ts Paprika 1 ts Grd black pepper 1 ts Flavor enhancer 1 ts Salt 1 pk 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

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