Title: Chili (Rob Dillon)
Categories: Meat
Yield: 8 Servings

3 lb Beef cut in cubes
1/4 c Oil
2 Bay leaves
4 tb Chili powder
1 tb Salt
10 Cloves finely chopped garlic
1 ts Cumin
1 ts Oregano
1 ts Red pepper
1 tb Black pepper
1 tb Paprika
2 Seeded and chopped Habanero
-peppers

Date: Tue, 30 Apr 96 12:30:00 PDT

From: "Anne M. Trimble"

Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI:
Brown meat in oil add 1/2 Qt. water and simmer for 1 1/2 to 2 hours. Add
all spices and continue to simmer for 1/2 hour. Thicken with 3 Tbs.. flour
and 6 Tbs.. corm meal adding remaining water. Serve over rice.

CHILE-HEADS DIGEST V2 #309

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.