| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Chili, Wp |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck or shin, |
|
|
In 1/2" cubes |
| 8 |
tb |
Olive oil |
| 5 |
tb |
Med-hot chili powder |
| 1 |
lb |
Spanish chorizo sausage, |
|
|
Sliced 1/4" thick |
| 3 |
|
Medium onions, chopped |
| 8 |
|
Garlic cloves |
| 1 |
tb |
Oregano, preferably Mexican, |
|
|
Crumbled |
| 2 |
ts |
Cumin, ground |
| 2 |
ts |
Salt |
| 1 |
ts |
Fresh ground pepper |
| 4 |
lb |
Canned Italian plum |
|
|
Tomatoes, drained |
|
|
And chopped |
| 24 |
oz |
Beer, Dos Equis or |
|
|
Other Mexican beer |
| 6 |
oz |
Tomato paste |
INSTRUCTIONS
Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
bowl. Let stand in refrigerator overnight.
Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
reduce heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.
Some good accompaniments are pinto beans and salsa as side dishes.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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