Texas Chili

Course : Chili
Serves: 6
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2 1/2 pound Cubed beef stew meat
12 ounces Beer - enough to marinate
1/2 Cup Cooking oil
1 Cup Chopped green pepper
1 Cup Chopped onion
4 Cup Chopped fresh tomatoes
1 3/4 Cup Tomato sauce
5 1/2 Cup Cooked pinto beans -- drained
2 tablespoons Chili powder
4 teaspoon Ground cumin
4 teaspoon Salt
1 1/2 teaspoon Garlic salt
1 teaspoon Dried oregano
1/4 Cup Chopped jalapeno peppers*
5 teaspoon Hot pepper sauce*

Preparation / Directions:

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.

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