Tom Wayman Chili
| Yield: | 12 Servings |
| Categories: | Main Dishes, Tex-mex |
| 1/2 | c | Butter or margarine |
| 2 | lb | Top sirloin steak -- coarse |
| Gr | ||
| 2 | lb | Sirloin steak-top -- cut |
| Into | ||
| (remove all fat & white | ||
| Tiss | ||
| 3 | Green peppers chopped | |
| 3 | lg | Onions-chopped |
| 3 | c | Garlic-minced (i used more) |
| 1/2 | c | Parsley-snipped |
| 3 | c | Tomatoes-16 oz including |
| Liq | ||
| (i use the cut-up tomatoes) | ||
| 1/4 | c | Chili powder (i use new |
| Mexi | ||
| Hotter -- i make that a | ||
| Genero | ||
| 2 | tb | Salt |
| 1 1/2 | ts | Cumin |
| 1 1/2 | ts | Black pepper (i never |
| Measur | ||
| 1 | oz | Tabasco |
| (i use less) |
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