Green Chili Burritos

Recipe from Jean Evans (Robert's sister). Recipe dated 6/30/79. Jean was an awesome cook, seldom measured anything. This is the recipe I use to when I send food with Robert for the annual pheasant hunt in South Dakota.

• Ready In: 6 hrs 30 mins
• Serves: 8-10

Ingredients

• 4 -5  lbs  roast, cut in cubes
• 1⁄2 green bell pepper, diced
• 3  stalks celery, chopped
• 1  onion, chopped
• 8  fresh green chilies, whole

• To taste

•  paprika, garlic juice, Season all, Worcestershire sauce
• 26  ounces  old el paso chopped green chilies

Directions

1. Brown meat in bacon drippings.
2. Add green pepper, celery, onion.
3. Add seasonings.
4. Stir all together. Add a little water.
5. Lay green chiles on top. Cover & simmer 4-5 hours.
6. After simmering step, remove green chiles & place in cold water to loosen skin.
7. Mash with potato masher, then crape pulp from green chiles. Add to meet mixture along with Old El Paso chiles. Simmer a while longer.
8. Lightly thicken with corn starch.
9. Roll in flour tortilla to eat.