St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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GREEN CHILI 

1 lb. beef chuck, coarsely ground or cut up fine 
3 onions, chopped 
1 clove garlic, peeled and crushed 
1 1/2 cups water 
1 (16 oz.) can tomatoes, undrained 
1 teaspoon salt 
2 jalapeno peppers, seeded and minced 

Brown the meat in a large heavy pot or deep skillet over moderate heat. 
Add onions and garlic and cook until soft and lightly browned. 
Add tomatoes and 1 cup of water, turn down heat and simmer, stirring occasionally, 
  for about 1 hr. 15 minutes or until thick and about the consistency of spaghetti sauce. 
Add remaining 1/2 cup of water if necessary. 
About 15 minutes before you want to serve chili, add the jalapeno peppers. 
(My brother says if you add them too early they get really hot). 

This is served over: 

PUEBLO PINTO BEANS (See recipe)

Jay