chile (rick masters)

Date: Tue, 30 Apr 96 12:30:00 PDT From: "Anne M. Trimble" Subject: Pittsburgh Hotluck Reevyooo FROM RICK AND CINDY MASTERS: Brown the meat, jalapenos, habaneros, onion, and garlic, mushrooms, together. In a blender mix up the chipoptle en adobo, and the dried chile de arbols.

After the meat has browned drain grease and place in a slow cooker. Combine all the rest of the ingredients together and let it simmer for about 6 hours.

CHILE-HEADS DIGEST V2 #309 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .