3 medium onions, chopped
6 cloves garlic, minced
1/2 lb bacon, cut into pieces
2oz Gebhardt's chili powder
1/2oz dark chili powder
3 lb chuck roast, cubed
red pepper to taste
1 can beef broth
1 lb hot pork sausage
1 can green chilies, minced
1/2 tsp dried habenero chilies
1 tsp cumin
1/2 tsp coriander
1 can tomato sauce
1 can rotel tomatoes
1/2 cups oregano tea (1 tsp oregano steeped in
hot water 30min)
1 tbs salt
4 drops Tobasco sauce
THIS RECIPE WILL FEED A WHOLE TROOP.
Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic, and all chili powder. Sauté
until onions are clear. Brown beef in large skillet, a pound at a time, adding
sprinkles of red pepper while browning. Use a little broth to keep from sticking. Add each batch to Dutch oven after browning and stir.
Brown pork sausage and green chilies. Add habeneros when sausage is just
about brown. Stir into Dutch oven. Cook
15 minutes. Add spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well and cook for 30 minutes. Add
oregano tea and Tobasco. Simmer covered for 15 minutes and serve.
