"Uncle Bob" <Tim > wrote in message
...
> I found a useful website for chili recipes: www.pepperfool.com/recipes

Here is an excellent one , International Chili Society
http://www.chilicookoff.com/,

--
Old Magic 1

>
> "Old Magic1" > wrote in message
> ...
> > Texas Style Chili
> >
> > This hearty Southwest specialty originated in Texas, and has become
> > one of America's favorite dishes. It is excellent whether made with
> > cubes of beef or with ground meat; some chilies include beans and
> > vegetables as well. Try leftover chili spooned over a baked potato or
> > fluffy white rice.
> >
> > Serves 12
> >
> > 3 1/2 Lb beef for stew, cut into 1/2 inch cubes
> > 1/4 cup vegetable oil
> > 3 green peppers, diced
> > 2 medium onions, chopped
> > 4 garlic cloves, minced
> > 56 oz tomatoes
> > 12 oz tomato paste
> > 1/3 cup chili powder
> > 1/4 cup sugar
> > 2 tsp salt
> > 2 tsp dried oregano
> > 3/4 tsp cracked black pepper
> > Shredded Monterey Jack cheese and sliced green onions for garnish
> > Tortilla chips (optional)
> >
> > Pat beef dry with paper towels In 8 quart Dutch oven, heat oil over
> > medium
> > high
> > heat, Add beef, one-third at a time; cook until browned. Transfer beef
> > to
> > bowl
> > as it browns. Add green peppers, onions, and garlic to drippings in
> > Dutch
> > oven Cook over medium high heat, stirring occasionally, 10 minutes
> > Return
> > beef to Dutch oven; stir in tomatoes with their juice, tomato paste,
chili
> > powder, sugar, salt, oregano, and black pepper, breaking up tomatoes
with
> > back
> > of spoon. Stir in 2 cups water Heat to boiling over high heat
Reduce
> > heat
> > to low, cover and simmer, stirring occasionally, 1 1/2 hours, or until
> > beef
> > is
> > tender. To serve, spoon into bowls and garnish, serve with tortilla
> > chips, if
> > you like.
> >
> > View more recipes at http://www.gourmetfoodplaza.com
> >
> > Glenn Spencer
> >
> > --
> > Old Magic 1
> >
> >
>
>