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| 2 1/2 x ca. 450 g | Cubed beef stew meat |
| | Beer enough to marinate |
| 1/2 Tasse | cooking oil |
| 1 Tasse | green pepper chopped |
| 1 Tasse | onion chopped |
| 4 Tasse | tomatoes fresh, chopped |
| 1 3/4 Tasse | tomato sauce |
| 5 1/2 Tasse | Cooked pinto beans; drained |
| 2 Esslöffel | chilli powder |
| 4 Teelöffel | ground cumin |
| 4 Teelöffel | salt |
| 1 1/2 Teelöffel | garlic salt |
| 1 Teelöffel | oregano dried |
| 1/4 Tasse | Chopped jalapeno peppers* |
| 5 Teelöffel | Hot pepper sauce* |
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"My chili is actually one of my boss's recipes. He has received requests for it from people in Maryland, Texas and many other states. I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili. Reduce jalapeno peppers and hot pepper sauce for a milder chili.
Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.
Yields: 4 quarts
Prodigy by Debbie Carlson.
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