Title: Chill Lee's 4-K Chili
Categories: Soups, Chili
Yield: 6 Servings

5 lb Gr chuck
1 Large onion chopped
4 Garlic cloves, finely choppd
1 Jalapeno(canned) with seeds
1 cn Beer
2 tb Cumin
4 tb New Mex grd red chilies

1 ts Paprika 1 ts Grd black pepper 1 ts Flavor enhancer 1 ts Salt 1 pk
Chill Lee's chili mix
Water

Brown the meat. Brown onions,garlic an jalapeno together. Combine meat and
onion with beer, cumin,chilies, paprika, pepper, flavor enhancer and salt;
marinate for one hour. Add water to cover. Stir well. Cook chili-grind
meat at least 2 hours. Hand cut meat should be cooked 3 to 4 hours.
Hamburger meat, after its browned, should be ready in about 30 min. If
using a fresh jalapeno, remove the seeds. Chili Lee has also been known to
add a 15 ounce can of tomato sauce to his chili and substitute 2 T NW chili
powder for the grd red chilies. write the Chill Lee Corp., Box 462 Alief,
Tx 77411

Posted by Ken Strei

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini