Title: Rio grande chili texas style
 Categories: Meats, Chili
      Yield: 6 Servings
 
  2 1/2 lb Cubed beef stew meat
           Beer
           - enough to marinate
    1/2 c  Cooking oil
      1 c  Chopped green pepper
      1 c  Chopped onion
      4 c  Chopped fresh tomatoes
  1 3/4 c  Tomato sauce
  5 1/2 c  Cooked pinto beans; drained
      2 tb Chili powder
      4 ts Ground cumin
      4 ts Salt
  1 1/2 ts Garlic salt
      1 ts Dried oregano
    1/4 c  Chopped jalapeno peppers*
      5 ts Hot pepper sauce*
 
  "My chili is actually one of my boss's recipes.  He has received
  requests for it from people in Maryland, Texas and many other states.
  I know you'll enjoy it! - Sylvia Dorr * = This is a medium hot chili.
  Reduce jalapeno peppers and hot pepper sauce for a milder chili.
  
  Marinate the beef in beer for at least 8 hours.  Drain beef; pat dry
  on paper towels.  Brown in hot oil in a large kettle. Add green
  pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat
  for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2
  hours longer.
  
  Yields:  4 quarts From:  "Prize-Winning Beef" Recipe Booklet. Posted
  on Prodigy by Debbie Carlson.