| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chili | 8 | Servings |
INGREDIENTS
| 3 | tb | Lard |
| 1 | ts | Cumin |
| 4 | lb | Beef; coarse grind |
| 2 | c | Water |
| 1 | Onion | |
| 32 | oz | Tomatoes; whole |
| 2 | Garlic cloves | |
| 4 | tb | Red chile,hot; ground |
| 3 | ts | Salt |
| 2 | tb | Red chile,mild; ground |
| 1 | ts | Oregano,dried; pref. Mexican |
INSTRUCTIONS
1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 10:58:45 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”