Title: Mexican Red Chili
Categories: Chili Crockpot Ethnic
Yield: 1 Servings
| 1 | lb | Hamburger meat (lean) |
| 3 | lg | Jalapenos |
| 1 | | = seeded and chopped |
| 1/2 | lb | Hot sausage |
| 1/2 | lb | Stew meat |
| 1 | c | Chopped onion |
| 3/4 | c | Chopped bell pepper |
| 2/3 | c | Chopped celery |
| 1 | cn | New orleans kidney beans |
| 3 | tb | Chili powder |
| 1 | ts | Salt |
| 3 | lg | Garlic cloves; minced |
| 1 | c | French onion soup |
| 1 | cn | Chopped green chilies |
| 1 | cn | Tomatoes |
| 2 | cn | Tomato sauce |
| 1/2 | ts | Sugar |
| 1 | tb | Cayenne |
| 1 | ts | Oregano |
| 2 | tb | Jalapeno juice |
| 1/4 | ts | Garlic powder |
| 3/4 | ts | Tabasco sauce |
| 1/2 | ts | Cumin |
| 1/2 | ts | Onion powder |
Marinate stew meat with jalapeno juice, onion powder and garlic powder.
Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell
pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat. Add
soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili
powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco.
Cook at medium heat 2 hours.