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Mark Casto's Chili



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Mark Casto's Chili

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Brown ground beef, ground sausage, and cubed beef. Drain off all grese. Add
meat to large pot. In same frying pan, saute onion and garlic until
translucent, add to meat mixture. Add all remaining ingredients and 1/2 of
dark beer. Simmer on medium-low for approximately 1-1/2 hours or longer,
stirring occasionally. Add remainder of beer and tomato paste to thicken.
Add salt to taste.

Serve with: Chopped onion, grated cheddar cheese, sour cream and sliced
French Bread.

I hope you enjoy as we have, this is my first time responding to the Food
Exchange. Mark MM Format Norma Wrenn npxr56b

Ingredients:

PSXV37A MARK CASTO-----
1 lb Ground pork sausage
1 1/2 lb Ground beef
1 lb Cubed beef
2 28-oz cans crushed tomatoes
1 Head garlic -- crushed or
Chopped fine
1 lg Spanish onion
1 lg Green pepper -- large dice
1 lg Sweet red pepper -- large
Dice
1 Habenero Pepper --
Jullienne
With seeds
1 Handfull of chopped
Cilantro
1 tb Ground sage
1 1/2 oz Ground cumin
1 ts Cocoa powder
2 tb Chili powder
12 oz Dark beer
1 lg Can tomato paste

Serves:

1 Servings

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