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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Onions, med chopped |
| 6 | Garlic cloves, approx. |
| 2 Esslöffel | Kidney suet or lard |
| 2 x ca. 30 g | Gebhardt's chili powder |
| 1/2 x ca. 30 g | Regular dark chili powder |
| 3 x ca. 450 g | Beef cubed or coarse ground |
| 1 Tasse | beef broth |
| 3 x ca. 30 g | Pork sausage bulk |
| 1 | Green chili, med, minced |
| 1/2 Teelöffel | Chili powder, hot new mexico |
| 1/2 x ca. 30 g | cumin |
| 1/2 Teelöffel | coriander optional |
| 6 x ca. 30 g | tomato sauce |
| 1/2 Tasse | Oregano tea * |
| 1/2 x ca. 30 g | salt |
| 1/4 Teelöffel | Pepper, cayenne (if needed) |
| 1 | Tabasco sauce, dash |
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* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978
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