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Judy's Redeye Chile
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    Judy's Redeye Chile

  • 2 Tbs. oil
  • 2 onions, chopped
  • 1-1/2 lbs. ground chuck or round
  • 1/4 lb. ground breakfast sausage
  • 3 garlic cloves, minced
  • 1 (15 oz.) can tomatoes, drained and chopped
  • 1 (6 oz.) can tomato paste
  • 1 can beer
  • 1/2 cup strong black coffee
  • 1 can beef bullion
  • 3-4 Tbs. chili powder*
  • 1 Tbsp. cumin seed, toasted
  • 1 Tbs. cocoa powder
  • 1 tsp. oregano
  • 1 tsp. red pepper or to taste
  • 1 tsp. coriander
  • salt to taste
  • 3 cans kidney or pinto beans
  • chopped Jalapeno peppers
  • accompaniments
  • *I use home-grown powdered chiles, Ancho, NM, etc.

    In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and sauté onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr. and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.
    Serve with chopped onions, shredded Monterey Jack cheese, chopped Jalapeno peppers, and Cornbread.

    From: Judy Howle, Via: Chile Head Mailing List Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Wed, 29 Apr 1998

    *BACK TO CHILI*







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