| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 8 | Servings | |
INGREDIENTS
| 1 | lb | Chuck steak; cut in pieces |
| 1 | tb | Oil |
| 1 | Bell pepper; chopped | |
| 1 | md | Onion; chopped |
| 1 | cn | (7.5-oz) tomatoes; undrained |
| 1/4 | c | Tomato paste (up to) |
| 2 | Jalapenos; chopped | |
| 1 | tb | Chili powder |
| 1 | ts | Sugar |
| 2 | c | Cold water |
| 1/4 | ts | Salt |
| 1 | Recipe cornmeal crust (see recipe) | |
| 1/2 | c | Shredded cheese |
INSTRUCTIONS
Brown beef in oil. Cook pepper and onion in drippings until tender. Add beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE: This may be too much water, start with much less and add more if necessary--the recipe wasn't clear!). Bring to a boil, reduce heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish. Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving. FROM RACHEL YANCEY From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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