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