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  Textcategory:Maincuisine:Mexican-American...10 more

  West Claims Chili Native Soup

  West claims chili native soup
  
  1 medium white onion, chopped
  1 ripe tomato
  1 clove garlic, minced
  1 (8-ounce) can green chili salsa (sauce)
  1 (8-ounce) can green chili peppers, seeded, diced
  1 teaspoon dried leaf oregano
  1 teaspoon Tabasco pepper sauce (yes, one
  teaspoon)
  1 tablespoon hot chili powder (if varying
  strengths of chili powder aren't available, use 2
  tablespoons of most common chili powder to
  substitute for this and the next two ingredients)
  1 tablespoon medium strength chili powder
  1 heaping tablespoon mild chili powder
  ½ to 1 teaspoon salt
  
  In separate skillets, cook pork and beef 10 minutes.
  Add ½ teaspoon cumin to each skillet. In a 6-quart
  saucepot, combine celery, onion, tomato, garlic, chili
  salsa, chili peppers, oregano and Tabasco sauce. Combine
  chili powders in a small bowl; add a small amount of
  water to form a paste; add to saucepot, mix well. Cook,
  covered, 20 minutes, stirring occasionally. Drain juice
  from meat, reserving ¼ cup; add meat and
  reserved meat juice to chili mixture. Cook, stirring fre-
  quently, 1 to 1½ hours, or until meat is tender. Before
  serving, add salt to taste. Yields 4 to 6 servings.
  
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  # West Claims Chili Native Soup
  
  *Yields 4 to 6 servings*
  
  ## Ingredients
  
  - 1 medium white onion, chopped
  - 1 ripe tomato
  - 1 clove garlic, minced
  - 1 (8-oz) can green chili salsa (sauce)
  - 1 (8-oz) can green chili peppers, seeded, diced
  - 1 tsp dried leaf oregano
  - 1 tsp Tabasco pepper sauce
  - 1 Tbsp hot chili powder*
  - 1 Tbsp medium strength chili powder*
  - 1 heaping Tbsp mild chili powder*
  - 1/2 to 1 tsp salt
  - 1/2 tsp cumin (for pork skillet)
  - 1/2 tsp cumin (for beef skillet)
  
  *If varying strengths of chili powder are not available, substitute 2 Tbsp of standard chili powder for all three chili powder ingredients.
  
  ## Instructions
  
  1. In separate skillets, cook pork and beef for 10 minutes. Add 1/2 tsp cumin to each skillet.
  2. In a 6-quart saucepot, combine celery, onion, tomato, garlic, chili salsa, chili peppers, oregano, and Tabasco sauce.
  3. Combine chili powders in a small bowl; add a small amount of water to form a paste. Add paste to saucepot and mix well.
  4. Cook, covered, for 20 minutes, stirring occasionally.
  5. Drain juice from meat, reserving 1/4 cup. Add meat and reserved meat juice to chili mixture.
  6. Cook, stirring frequently, 1 to 1 1/2 hours, or until meat is tender.
  7. Before serving, add salt to taste.