*  Exported from  MasterCook  *
                        Glen’s “Green Floater” Chili
 Recipe By     : Glen G. Hosey Springfield, VA, USA
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Posted
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        lean ground beef
    2      pounds        lean steak -- cut in 1/4 cubes
    2      tablespoons   garlic -- minced
    2      large         yellow onions -- coarsely chopped
    3      large         bell peppers -- coarsely chopped
    4      large         tomatoes -- coarsely chopped
    1      pound         fresh or canned mushrooms -- sliced thick
   50                    seranno chiles -- whole, stemmed
   25                    jalapeno chiles -- whole, stemmed
    2      cans          (28-oz) whole tomatoes -- chopped
   12      tablespoons   chili powder -- (one 4.5 oz jar)
    2      tablespoons   ground cumin -- (comino)
    2      tablespoons   ground oregano
    1      tablespoon    ground paprika
    1      tablespoon    ground red pepper
      1/2  tablespoon    ground marjoram
    1      tablespoon    salt
    3      cans          (23-oz) ranch style beans
                         (these are pinto beans)
    3      cans          (15-oz) dark red kidney beans -- drained
    3      cans          (15-oz) light red kidney beans -- drained
 Start browning the meat in a LARGE pot. Add the garlic. Start chopping the vege
 tables in the order listed and add to the pot as you chop them. Stir after each
  addition. Add the peppers whole. DO NOT CUT UP! If you do, the chili will be b
 rutally hot! Add in the juice from the canned tomatoes, and add the chopped can
 ned tomatoes. Simmer all this for 2-3 hours. Add in the beans. Simmer another 3
 0 minutes to heat the beans and serve. This is best made the day before, refrig
 erated, and then reheated before serving. Serve the chile and add a “floater” o
 r two for those who like their food hot.
 NOTE: If you get to some point in adding ingredients that your pan starts to ov
 erflow, divide what you have into two pans, then split the remaining ingredient
 s between the pots.
 HINT: Adjust seasonings to your liking. Adding more ground red pepper will make
  it hotter. Adding more whole chiles will not make the chili itself any more ho
 tter, but you sure will have more “green floaters”!
 BEWARE: You can use other chiles that what I listed, but be very careful that t
 he ones you use do not have thin skins or they will break apart during cooking 
 and cause the chile to be very hot! The large green chiles are not well suited 
 for this, as their skins are too tough! Besides they are mild!
 My personal creation, from times in the “Land of the Morning Calm” where we  lu
 cky to get fresh jalapenos in the Army Commissary, and when the Serranos  hit! 
 Oh boy, what a special day! That’s the only kind of hot chiles we ever got! And
  before you purists flame me, yeah, it’s got beans in it! That’s  only to make 
 it go further--there wasn't any choice, we were rationed as to the number of pa
 ckages of meat one could purchase per day to 3! So I had to add some beans to g
 et it to stretch and feed a party crowd!
 Glen G. Hosey Springfield, VA, USA
 Busted by Christopher E. Eaves <cea260@airmail.net>
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