*  Exported from  MasterCook  *

                           Arizona Desert Chili

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :1:15
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   3                    garlic cloves -- chopped
   2                    onions -- chopped
   1                    green bell peppers -- chopped
   3      pounds        beef
   1      teaspoon      ground cumin
   1      teaspoon      ground oregano
   3      tablespoons   chili powder
  10                    tomatoes -- peeled and chopped
   2                    jalapeno peppers -- optional
   1      can           beer

* Have beef chopped, not ground.

     1. Heat oil in a large heavy skillet. Add garlic, onions 
and green pepper. Saute until soft, about 5-7 minutes.
     2. Add beef and lightly brown on all surfaces. Drain off 
some of the fat if a lot has accumulated. Lean beef trimmed 
of all fat should not have an excess amount, however.
     3. Add remaining ingredients and simmer for 1 hour or 
slightly longer. Put a cover on skillet during cooking time, 
and slightly tilt it so steam can escape. Check often and 
stir to prevent sticking. Skim off fat as it rises. Best if 
allowed to sit, tightly covered, for an hour after cooking is 
complete.


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Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the 
use of jalapeno peppers. Some chili lovers say you should 
never put beans in chili so this recipe omits them. This 
recipe is from a truck driver named Sparky that we met in 
Arizona, a firm believer in no-bean chili.