MEXICAN RED CHILI

MEXICAN RED CHILI

1 lb. hamburger meat (lean)
3 lg. jalapenos (seeded and chopped)
1/2 lb. hot sausage
1/2 lb. stew meat
1 c. chopped onion
3/4 c. chopped bell pepper
2/3 c. chopped celery
1 can New Orleans kidney beans
3 tbsp. chili powder
1 tsp. salt
3 lg. cloves garlic, minced
1 c. French onion soup
1 can chopped green chilies
1 can tomatoes
2 cans tomato sauce
1/2 tsp. sugar
1 tbsp. cayenne
1 tsp. oregano
2 tbsp. jalapeno juice
1/4 tsp. garlic powder
3/4 tsp. Tabasco sauce
1/2 tsp. cumin
1/2 tsp. onion powder


Marinate stew meat with jalapeno juice, onion powder and garlic powder. Refrigerate 24 hours.
Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove
brown stew meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans (drained). Add
jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco. Cook at
medium heat 2 hours.