Title: Gold Country Chili Southern
Categories: Ethnic Chili Meat
Yield: 4 Servings
| 3 1/3 | lb | Chuck, cubed |
| 8 | oz | Beer |
| 1 1/3 | | Medium onions, chopped |
| 1 1/3 | tb | Cumin |
| 2/3 | tb | MSG, if needed |
| 5 1/3 | oz | Tomato sauce |
| 1 1/3 | ts | Salt |
| 2/3 | c | Hot water |
| 1 | ts | Pepper |
| 1 1/3 | tb | Paprika |
| 3/16 | ts | Cyaenne |
| 6 2/3 | tb | Chili powder |
In skillet, brown meat with rendered fat until grey. Place meat with juices
in a Dutch oven. Saute onions until translucent, add to oven. Add the
remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2
hours or until meat is tender. Stir frequently. Now add the chili powder
and stir in well. Turn off for at least 1 hour so that all the flavor of
the spices is absorbed. After 1 hour turn heat on and cook for 30 minutes
to 1 hour. Serve with French bread. J. Scammell *P BMTH06A 3/16/92 9:33pm