Alamo Chili
A simple but savory chili made with succulent stewing beef, pinto beans and jalapeno peppers.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
|
|
| 1 | medium |
onions
|
|
| 1 | can |
tomato sauce
|
*
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | each |
jalapeño pepper
|
*
|
| 2 | cups |
pinto beans
or white kidney beans |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
|
|
| 1 | medium |
onions
|
|
| 1 | can |
tomato sauce
|
*
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
chili powder
|
|
| 2 | each |
jalapeño pepper
|
*
|
| 473 | ml |
pinto beans
or white kidney beans |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Trim the fat from the stew meat, cut into bite sized chunks and brown it.
Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing but the beans into a pot, add water and simmer until meat is tender.
Put the beans into a pot with water and bring to a boil, turn the heat down and simmer until the beans are done.
Eat the chili and stomp the hell out of the beans.
Don't confuse this with "Rebel Chile" which also has the beans stomped out of it. I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo. I understand that to this day Texans do not put beans in chili.
TL: If it hasn't got a bean it must be Texas.
