*  Exported from  MasterCook  *

                         California Chili

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Beef
                Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      cups          Lean chuck -- or clod roast
                        -to 3/8-inch cubes -- (about 4 to 5 pounds
   1 1/2  tablespoons   Garlic -- minced
  10      tablespoons   Oil -- or kidney suet
   3 1/2  cups          Onions -- finely diced
   3      ounces        Bottle chili powder
   3 1/2  tablespoons   Ground cumin
   3      tablespoons   Oregano -- chopped
   1      tablespoon    Brown sugar -- packed
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Black pepper
   4      ounces        Can whole green chiles -- seeded and finely ch
  15      ounces        Can beef broth
  15      ounces        Can tomato sauce
     1/2  teaspoon      Cayenne pepper -- to 1t
  12      ounces        Can beer -- or
   1 1/2  cups          -water

Saute meat with half of garlic in 5 tablespoons oil until browned. Saute onions separately
 with remaining garlic in remaining 5 tablespoons oil until tender but not browned. Add
 onions to meat; then add chili powder, cumin, oregano, brown sugar, salt and pepper.
 Simmer 10 minutes. Add green chiles, beef broth, tomato sauce, cayenne to taste and beer.
 Cover and simmer over low heat 1 1/2 to 2 1/2 hours until meat is very tender.
 Chili will be soupy at first, then will thicken as it cooks.
 Uncover last half hour. Stir frequently and do not allow chili to stick to pot or become
 too thick.  Add more beer or water if needed. Skim off any excess fat.
Makes 1 gallon

                   - - - - - - - - - - - - - - - - - -