Meat's

SPICY BEEF CHILI WITH BEANS

This recipe is just right for a family meal
or a casual party.

• 1/4 pound bacon, coarsely chopped
• 2 pounds lean ground beef
• 1 28-ounce can Italian-style tomatoes,
  tomatoes chopped, juices reserved
  
• 2 15 1/2-ounce cans hot chili beans
  (with chipotle peppers) or other canned
  chili beans
  
• 1 1.48-ounce package chili seasoning mix
• Grated cheddar cheese
• Chopped onions
• Sour cream

Sauté bacon in heavy large pot or Dutch oven
over medium-high heat until brown, about 4
minutes. Drain off fat and discard. Add beef to
pot and sauté until brown, breaking up clumps
with back of spoon, about 7 minutes. Add
tomatoes with juices, beans and chili
seasoning mix. Bring chili to boil. Reduce heat
to medium-low and cook until thickened to
desired consistency, stirring occasionally,
about 40 minutes. Season to taste with salt and
pepper.
Ladle chili into bowls. Serve, passing cheese,
onions and sour cream separately.

Serves 8.

SPICY TEXAS SPARERIBS

Serving Size: 6

• Spicy Texas Barbecue Sauce -- *
• 4 1/2 lb Pork Spareribs -- Fresh, **
• 1 Lemon -- Sliced
• 1 Onion -- Large, Sliced
• *See Sowest 2 for recipe.
• **Cut spareribs into serving
  sized pieces.
  
Prepare Spicy Texas Barbecue Sauce and set aside.
Heat oven to 325 degrees F. Place pork spareribs,
meaty sides up, on rack in shallow roasting pan.
Place lemon and onion slices on pork. Cover and
bake for 2 hours. Pour 2 cups of the Spicy Texas
Barbecue Sauce over pork. Bake uncovered,
brushing with the sauce 2 or 3 times, until done,
about 2 hours longer. Heat any remaining sauce
and serve with the pork spareribs.

*******************************************************

SPICY TEXAS BARBECUE SAUCE


Yield: 10 Servings


• 1 c Catsup
• 1/2 c Brown Sugar; Firmly Packed
• 1/4 c Lime Juice
• 2 tb Ground Red Chiles; To Taste
• 1 tb Vegetable Oil
• 1 tb Worcestershire Sauce
• 1 1/2 c Onion; Chopped, 3 Medium
• 2 ea Jalapeno Chiles; *
• 2 ea Cloves Garlic;Finely Chopped
• 12 oz Tomato Paste; 1 cn
• 12 oz Beer; Any Brand
*Jalapeno chiles should be seeded and finely
chopped.
Heat all ingredients to boiling in a 2 quart
saucepan; reduce heat to low. Cover and simmer
1 hour; stirring occasionally.

Makes about 5 cups of sauce.