Busters Recipes

Chili Verde

1 1/2 lbs ea. of boneless beef (chuck) and boneless
pork cut into cubes(I cook till shreds if chunks like stewmea
3 Tbs olive oil or salad oil
1 med. bell pepper seeded chopped coarsely
1 large clove garlic, minced or mashed
2 cans (1lb 12 oz size) tomatoes (I use Ro-Tels)
1 large can (7oz) california chilis seeded and chopped
1/4 c chopped parsley
1/2 t sugar
1/4 t ground cloves
2 t. ground cumin
1/4 c lemon juice and 3/4 cup beef broth or
1 c dry red wine.(I prefer lemon, beef broth mixture)
Brown 1/4 of the meat at a time on all sides, remove with slotted spoon
and reserve. In pan drippings saute' bell pepper and garlic till soft.
add more oil if needed. In large pan combine tomatoes and their liquid,
green chilis
parsley, seasonings, and broth mixture. Bring to a boil and reduce heat
to simmer. add meast, their juices(reserved) and saute'ed veggies. Cover

and simmer 2 hours
stirring occasionally.
Remove cover and simmer for 45 minutes longer till sauce is reduced to
the
thickness you

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