Chili - The Threads

Here's another kind of chili entirely. This came from my brother when he lived in New Mexico and he says it is of Native American origin.

GREEN CHILI
Printer version of this recipe

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

HOW TO EAT:
Ladle beans into a large shallow bowl or onto a plate. Spoon chili over the top like gravy. Eat with frybread or tortillas, depending on your cholesterol level.