Title: Salsa Chili Southern
Categories: Ethnic Chili Meat Main
Yield: 6 Servings
| 1 1/2 | lb | Pork, cubed |
| 1 1/2 | lb | Beef, cubed |
| 1 1/2 | lb | Veal, cubed or use |
| 4 1/2 | lb | Ground beef |
| 4 1/2 | lb | Prepaerd salsa |
| 48 | oz | Stewed tomatoes |
| 3/4 | c | Chili powder |
| 3 | ts | Chopped garlic |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Ground oregano |
| 1 1/2 | c | Stock, chicken, beef, beer |
| 3/8 | c | Dried onions |
Cut all of the meat into small pieces. In a cast iron pan or dutch oven,
brown the meat. Pork, beef and then the veal. After the meat is browned set
aside to drain then add to the pot. Pour off all of the oil in the pan and
add some water. Bring the water to a boil. Scrape the bottom and add this
to the chili pot. Cover the pot and let simmer for three or more hours,
stirring occasionally. This kind of chili is better the next day. This can
be cooked in a crockpot for 8 to 10 hours, on low. When served put some
cheese on top. Garlic bread is very good with this chili.