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"Aye Chichuaua" Chili
from the kitchen of Sharmagne Leland-St. John

1 lb. stew meat, browned and drained
1 medium onion, diced
1 small green pepper, diced
1 small red pepper, diced
14 ounces beef broth
1 cup black beans
1 small can tomato paste
1 bottle dark beer or stout
4 tablespoons ground chili powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/2 square baker's unsweetened chocolate

Brown the beef, peppers, and onion. Drain off grease. Stir in the rest
of the ingredients. Bring to a boil, and reduce heat to a very low flame.
Simmer with the lid off for one hour. Replace the lid and simmer for an
additional hour.

You can make this Chili on the stove top, on a grill over the campfire,
or in a crock pot.

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