1/2 cup butter or margarine 2 pounds top sirloin steak -- coarse grind 2 pounds sirloin steak-top
cut into 1" cubes (remove all fat & white tissue) 3 green bell peppers :
chopped 3 large onions
chopped 3 cups garlic :
minced 1/2 cup parsley -- snipped 3 cups tomatoes-16 oz including liquid (i use the cut-up tomatoes) 1/4 cup chili powder 2 tablespoons salt 1 1/2 teaspoons cumin 1 1/2 teaspoons black pepper 1 ounce tabasco In a large cooking pot brown meat in the butter/marg. Pour off 1/3 cup liquid from meat and saute green pepper, onion, garlic & parsley in separate skillet until tender. Add to meat mixture and stir in chili powder, salt, pepper and cumin. Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove lid and simmer at least 30 min longer. Stir occasionally. Makes 10 servings. Busted by Christopher E. Eaves <cea260@airmail.net>
How To make Tom Wayman Chili's Videos
GET IT ALL DONE | CLEANING, COOKING, ORGANIZING, DECORATING, GROCERY HAUL | COZY CO
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For hundreds of years, slave-owning white families depended upon African Americans to grow, prepare and serve their food. Our presidents were no exception. Hercules Posey, Emanual Jones, James Hemings, Edith Fossett and Fanny Hern are a few of the enslaved chefs, cooks, butlers, and stewards who served at the White House. Their creative talents are weaved into the fabric of our cultural heritage and helped create the roots of American cuisine. Maryellen Burns will share these noteworthy men and women’s stories and recipes.