FIRE ON THE MOUNTAIN CHILI RECIPE

Fire on the mountain chili Recipe image

Provided by á-27053

Number Of Ingredients 27

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3 1/lbs chuck roast
3 tbsp veg oil
1 lb bulk pork sausage
1/4 c butter
2 medium onions, chopped
2 medium green bell peppers, chopped
2 c shredded cabbage
6 cloves garlic, minced
2 cans (10oz each) or-tel tomatoes with green chili
1 can or bottle (12-oz) beer
1 can (46oz) v8
1 jar (8oz) red jalapeño sauce
1 cup fresh parsley
1 dried red chili pepper pod
2 tsp salt
1/2 tsp freshly ground black pepper
5 to 7 tsp chili powder
1 1/2 tsp cayenne pepper
3 1/2 tsp powder cumin
1 tsp mono sodium glutamate
1 tsp oregano
2 tbsp brown sugar
2 tbsp beef bouillon granules
1 tsp paprika
1 tsp hot red pepper sauce
1/2 tsp anise seed
2 tbsp flour dissolved in 1/3 c water, if desired

Steps:

Cut chuck into 3/8 inch cube, discarding gristle and fat. In large, heavy pot, brown chuck in oil until all,pink color is gone. In separate pan, brown sausage, breaking up large chunks with fork. Drain sausage, and add beef pork. In skillet, melt butter, add onions, peppers, cabbage and garlic and sauté until onions are limp, about five to seven minutes. Add vegetables to pot with remaining ingredients except flour mixture. Stir well and bring to a boil, reduce heat and simmer one hour. (If desired you can add beans) Remove hot chili pepper rod and continue cooking another 60 minutes. Add more cumin, salt and pepper to taste, if necessary. If desired, thicken with flour mixture the,sat 15 minutes of cooking time. Makes bout 1 1/2 gallons of chili