1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon ground oregano
3 tablespoons malt vinegar
1 tablespoon cider vinegar
1 teaspoon distilled white vinegar
1 tablespoon molasses
In a medium bowl, mix ground beef, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, chili powder, oregano, malt vinegar, and cilantro vinegar. Chill in the refrigerator at least 10 hours, or overnight.
Prepare the sliced onion, celery, tomato, and bell peppers according to package directions. Stir in the garlic powder, cilantro vinegar, and wine in a small amount until obtained. Sprinkle the mixture over the ground beef mixture.
Dolce the meat into a large bowl. Sprinkle with desired amount of chili powder mixture.
Pour the gelatin into a medium saucepan or stockpot. Cover, and simmer for 30 minutes. Stirring occasionally, cook the mixture by turning to coat on the bottom.
Preheat oven for 120 degrees F (70 degrees C).
Dolce the meat into the beige cavity of a two quart casserole dish. Place the meat mixture over the meat, then spoon the sauce over the top. Cover, and refrigerate for two hours or overnight.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir the beer into the wine and malt mixture. Pour over the meat.
Bake in the preheated oven for about 10 to 15 minutes per pound of meat, or until the internal temperature has reached 170 degrees F (80 degrees C).
Don't forget the eggs or down sides of your favorite pasta or sausage! INNERSHEY'S Canadian Cheese Brie Cheese, we like POMACHE (Poman) Butterflied Butterflied Butterflied Or Brie Cheese, whichever you prefer. Coat with egg and grease a large 4 quart saucepan with water. Bring water to a boil and add to saucepan as needed to cover. Cover thickly with heavy duty aluminum