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Yield:
12 Servings
Ingredients:
| 3 lb |
Beef chuck -- cubed |
| 1/2 lb |
Pork -- ground |
| 1 tbl |
Flour |
| 1 tbl |
Cooking oil |
| 1/3 cup |
Onions, dehydrated -- |
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Minced |
| 1/2 tsp |
Garlic -- granulated |
| 1 can |
Beef stock |
| 2 can |
Chicken stock |
| 1 can |
Tomato sauce -- 8 oz. |
| 1/2 tsp |
Cumin |
| 1 can |
Mild green chiles -- 4 oz. |
| 1 x |
Jalepeno pepper, seeded -- |
| |
Deveined, minced |
| 1 tsp |
Black pepper |
| 3 tbl |
Chili powder |
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PHASE II----- |
| 4 can |
Tomato sauce |
| 1/4 cup |
Chili powder |
| 2 tbl |
Mild NewMexico chili powder |
| 2 tbl |
Cumin |
| 1 tsp |
Garlic -- granulated |
| 1 tsp |
Tobasco brand hot sauce |
| 1/2 tbl |
Brown sugar |
Instructions:
Instructions: Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining imgrediemts from PHASE I and simmer covered, 1-1/2 hours. Uncover, add remaining ingredients and simmer 1-1/2 hours.
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