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A.J. Foyt's 500-Mile Chili


3 pounds Stewing beef, cubed
1 pound Chorizo (Spanish sausage)
Large onions, diced
Cloves garlic, minced
Jalapeno pepper, peel + diced
3 tablespoons Olive oil
1/2 teaspoon Cayenne
3 tablespoons Chili powder
3 cans Tomato sauce (15-oz each)
1 teaspoon Salt
1 1/2 cups Water
1 can Mexican beer

Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours.

Serves 6-8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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