- 1/2 pound [227 g] stew beef cubes
- 2 tablespoons [30 mL] Jalapeno juice
- 1/2 teaspoon [2.5 mL] onion powder
- 1/4 teaspoon [1 mL] garlic powder
- 1 pound [454 g] lean ground beef
- 1 cup [250 mL] chopped onion
- 3 large cloves garlic, minced
- 3/4 cup [190 mL] chopped any color bell pepper, membranes removed and seeded
- 1/2 teaspoon [2.5 mL] cumin
- 1/2 pound [227 g] hot sausage meat
- 1 cup [250 mL] French onion soup
- 2 [19-ounce / 540-mL each] cans tomato sauce
- 1 [796-mL / 28-ounce] can tomatoes
- 1 [19-ounce / 540-mL] can New Orleans kidney beans, drained
- 3 large Jalapeno peppers, membranes removed and seeded, chopped
- 3 tablespoons [45 mL] chili powder
- 1 tablespon [15 mL] Cayenne pepper
- 1 teaspoon [5 mL] oregano
- 2/3 cup [160 mL] chopped celery
- 1 [14-ounce / 398-mL] can chopped green chiles
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 g] sugar
- 3/4 teaspoon [3.75 mL] Tabasco sauce
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- Into a glass bowl, marinate stew beef cubes with Jalapeno juice, onion powder and garlic powder refrigerated, for 24 hours.
- Into a frypan, brown together ground beef, chopped onion, minced garlic and chopped bell pepper sprinkled with cumin.
- Brown hot sausage meat into a frypan; remove beef cubes from marinade.
- Mix together browned hot sausage meat and beef cubes with ground beef mixture into a slow cooker.
- Mix in French onion soup, tomato sauce, tomatoes with juice and drained kidney beans.
- Then mix in chopped Jalapeno peppers, chili powder, Cayenne pepper, oregano, celery, chopped green chiles, salt, sugar and Tabasco.
- Cook at medium heat, for 2 hours.
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