*  Exported from  MasterCook  *

                      Glen's "Green Floater" Chili

Recipe By     : Glen G. Hosey Springfield, VA, USA
Serving Size  : 30   Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      lb            Lean ground beef
  2      lb            Lean steak -- cut in 1/4" cubes
  2      tb            Garlic -- minced
  2      lg            Yellow onions -- coarsely
                       - chopped
  3      lg            Bell peppers -- coarsely chopped
  4      lg            Tomatoes -- coarsely chopped
  1      lb            Fresh or canned mushrooms --
                       - sliced thick
 50                    Serrano chiles -- stemmed
 25                    Jalapeno chiles -- stemmed
 56      oz            Whole tomatoes (2 cans) --
                       - chopped
  4 1/2  oz            Jar chili powder (12 tb)
  2      tb            Ground cumin (comino)
  2      tb            Ground oregano
  1      tb            Ground paprika
  1      tb            Ground red pepper
    1/2  tb            Ground marjoram
  1      tb            Salt
 69      oz            Ranch style beans (pinto beans)
                       - (3 cans)
 45      oz            Dark red kidney beans (3 cans)
                       -- drained
 45      oz            Light red kidney beans (3 cans)
                       -- drained

Start browning the meat in a large pot. Add the garlic. Start
chopping the vegetables in the order listed and add to the pot as you
chop them. Stir after each addition. Add the peppers whole. Do not
cut up! If you do, the chili will be brutally hot! Add in the juice
from the canned tomatoes, and add the chopped canned tomatoes. Simmer
all this for 2 to 3 hours. Add in the beans. Simmer another 30
minutes to heat the beans and serve. This is best made the day
before, refrigerated, and then reheated before serving. Serve the
chile and add a "floater" or two for those who like their food hot.

Note: If you get to some point in adding ingredients that your pan
starts to overflow, divide what you have into two pans, then split
the remaining ingredients between the pots.

Hint: Adjust seasonings to your liking. Adding more ground red pepper
will make it hotter. Adding more whole chiles will not make the chili
itself any more hotter, but you sure will have more "green floaters"!

Beware: You can use other chiles that what I listed, but be very
careful that the ones you use do not have thin skins or they will
break apart during cooking and cause the chile to be very hot! The
large green chiles are not well suited for this, as their skins are
too tough! Besides they are mild!

My personal creation, from times in the "Land of the Morning Calm"
where we lucky to get fresh jalapenos in the Army Commissary, and
when the Serranos hit! Oh boy, what a special day! That's the only
kind of hot chiles we ever got! And before you purists flame me,
yeah, it's got beans in it! That's  only to make it go further--there
wasn't any choice, we were rationed as to the number of packages of
meat one could purchase per day to 3! So I had to add some beans to
get it to stretch and feed a party crowd!

Busted by Christopher E. Eaves <[email protected]>


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