Soups & Stews |
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Chili II - 1996
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Brown the meat in olive oil. Place in a large Dutch oven. Sauté the garlic and onions in olive oil. Add to the Dutch oven. Add remaining ingredients and heat to boiling. Reduce heat and simmer for 2 or more hours.
- 2 pounds stew meat -- cubed
- 1 pound pork -- cubed
- 1 quart tomato juice
- 4 cloves garlic
- 2 tablespoons olive oil
- 28 ounces canned tomatoes
- 2 onion -- chopped
- 8 Tablespoons chili powder
- 8 Tablespoons flour
PREPARATION
Brown the meat in olive oil. Place in a large Dutch oven. Sauté the garlic and onions in olive oil. Add to the Dutch oven. Add remaining ingredients and heat to boiling. Reduce heat and simmer for 2 or more hours.