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Super-Bowl Chili



Yield: 6 Servings

2 lb steak,cheap (not too fatty)
1 lb tomatoes,stewed
1 lb tomatoes,whole
1/2 lb tomato sauce
1 c water (or beer)
1/4 c chili seasoning (*see note
-below)
1 lg red onion,chopped coarse
2 garlic cloves,minced or
-crushed
1 jalapeno peppers (fresh)
-seeded an,d minced (2-6)
1 arbole (or serrano peppers)
-(dried),,whole (2-6)
3 anaheim (or california)
-(large) chili,s, chopped c
1 bell pepper,red or green
-(optional,)
2 T brown sugar
1 t salt
2 t black pepper
4 T masa flour
2 c pinto beans,cooked


Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it in a frying pan.
In a large chili pot, place tomatoes, tomato sauce and water or beer.
Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add about 1 T of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat.













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