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| Fuzzy's Fantastic South Texas Road Meat Chili |
3 md Bell peppers; chopped
3 md Onions; chopped
2 Fresh Jalapenos; deveined & seeded
4 Garlic cloves
4 lb Chuck; coarsely ground
5 lb Venison; coarsely ground
6 Drops Tabasco
7 oz Green chiles; diced
28 oz Stewed tomatoes
Water
Salt and pepper to taste
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle
the
vegetables in the oil a little, then add meat and brown. Stir
in
the remaining ingredients, and cover with about one inch of
water.
Season to taste with salt and pepper. Let it bubble slowly
three to
four hours. Skim the grease after it's cooked two hours and
taste
again to adjust the seasoning.
Recipe by Forrest (Fuzzy) Goodhue
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