Title: Rio Grande Chili Texas Style
Categories: Meat Chili
Yield: 6 Servings

2 1/2	lb	Cubed beef stew meat
		Beer enough to marinate
1/2	c	Cooking oil
1	c	Chopped green pepper
1	c	Chopped onion
4	c	Chopped fresh tomatoes
1 3/4	c	Tomato sauce
5 1/2	c	Cooked pinto beans; drained
2	tb	Chili powder
4	ts	Ground cumin
4	ts	Salt
1 1/2	ts	Garlic salt
1	ts	Dried oregano
1/4	c	Chopped jalapeno peppers*
5	ts	Hot pepper sauce*

"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili.

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.

Yields: 4 quarts From: "Prize-Winning Beef" Recipe Booklet. Posted on Prodigy by Debbie Carlson.

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