Ingredients:
| 5 |
strips |
Bacon, strips |
| 2 |
pound |
Lean beef, cubed (sirloin or round steak) |
| 1 |
cup |
Onion, diced |
| 1/2 |
cup |
Green pepper |
| 3 |
Cloves |
Garlic |
| 3 |
tablespoons |
Chili powder |
| 1 |
teaspoon |
Ground cumin |
| 1/2 |
teaspoon |
Ground oregano |
| 1/4 |
teaspoon |
Italian seasoning |
| 1/4 |
teaspoon |
Black pepper |
| 1 |
teaspoon |
Cayenne pepper |
| 1 |
quart |
Beef broth |
| 4 |
ounces |
Green chilies |
| 16 |
ounces |
Whole tomatoes, crush |
| 2 |
small |
Pickled hot peppers, chopped |
| 2 |
cup |
Mashed pinto beans or refried beans |
| 2 |
can |
Kidney beans |
| 1/2 |
cup |
Cornmeal |
| 1/2 |
cup |
Water |
|
Preparation:
Fry bacon until crisp, remove. Brown beef in bacon
grease, stirring as it cooks. Sprinkle beef lightly
with garlic salt (1/2 teaspoon) while cooking. When
all meat is browned, add onion, green pepper and
garlic. Cook until tender. Add seasonings, crumbled
bacon and broth. Stir and bring to a boil. Add
tomatoes, chilies, peppers and mashed beans. Simmer
covered for 1-1/2 hours, stirring occasionally. Add
kidney beans and simmer for 30 minutes longer. Mix
together cornmeal and cold water and add gradually to
the chili to thicken. When desired consistency is
reached, cook 10 minutes longer. Chili is now ready
to be serve. |
