*  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.