Difference between revisions of "Jerky Chili"
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[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
[[Category:Kidney bean Recipes]] | [[Category:Kidney bean Recipes]] | ||
[[Category:Light brown sugar Recipes]] | [[Category:Light brown sugar Recipes]] | ||
Revision as of 12:21, 31 March 2012
Jerky chili
- 1/2 Cup Chopped Slab Bacon
- 1 Onion, Chopped
- 2 cloves garlic, Minced
- 4 or 5 chile peppers, Chopped
- 5 Cups Chopped Peeled tomatoes (8)
- 1 3/4 Cup beef broth
- 2 T. chili powder
- 2 T. light brown sugar
- 1 1/2 tsp. Ground cumin
- 1/2 tsp. black pepper
- 2 to 3 Cups Chopped Beef Jerky
- 2 or 3 Cups Cooked Pinto or kidney beans, Optional
Cook Bacon in a Dutch Oven Until ft is Rendered But Not Crisp. Add Onion And garlic, Cook Until Tender, About 5 Minutes. Add chile peppers, tomatoes And beef broth. Cook Until tomatoes Are Soft, About 20 Minutes. Combine chili powder, brown sugar, cumin And pepper; Add With Beef Jerky to Dutch Oven. Cook at a Slow Boil, Stirring Occasionally, For 45 Minutes. Add beans, if Desired. Bring to a Boil. Cook 5 Minutes. Makes 6 Servings.
Source: Marlboro Country Cookbook
