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Chili Verde from Georgia Varozza

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Equipment

  • Dutch oven

Ingredients

  • 2 T. oil
  • ¾ lb. beef chuck or round roast cubed
  • ¾ lb. boneless pork shoulder roast cubed
  • 5 cloves garlic minced
  • 2 28- ounce cans tomatoes cut up (or 4 14½-ounce cans diced tomatoes)
  • 8 4- ounce cans diced green chilies drained
  • 1 green bell pepper chopped
  • 1 cup beef broth
  • 2 tsp. ground cumin
  • ½ tsp. sugar
  • ¼ tsp. ground cloves
  • 3 jalapeño peppers seeded and chopped (optional)
  • ⅓ cup fresh parsley snipped

Instructions

  • Heat oil in a large Dutch oven or heavy pot; brown the meat half at a time, adding garlic to the second half of the browning.
  • Drain off excess fat and return all meat to the Dutch oven.
  • Add remaining ingredients except for the parsley.
  • Bring to a boil and then turn down the heat, cover the pot, and simmer for 2 hours, stirring occasionally.
  • Uncover and simmer for another 30 minutes or so until desired consistency.
  • Stir in parsley just before serving.
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Course; Chili / Stew
Cuisine; Amish