| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Pittsburgh |
Meat |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef cut in cubes |
| 1/4 |
c |
Oil |
| 2 |
|
Bay leaves |
| 4 |
tb |
Chili powder |
| 1 |
tb |
Salt |
| 10 |
|
Cloves finely chopped garlic |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1 |
ts |
Red pepper |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Paprika |
| 2 |
|
Seeded and chopped Habanero peppers |
INSTRUCTIONS
Date: Tue, 30 Apr 96 12:30:00 PDT
From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM>
Subject: Pittsburgh Hotluck Reevyooo FROM ROB DILLON AND BARB MARTINELLI:
Brown meat in oil add 1/2 Qt. water and simmer for 1 1/2 to 2 hours. Add
all spices and continue to simmer for 1/2 hour. Thicken with 3 Tbs.. flour
and 6 Tbs.. corm meal adding remaining water. Serve over rice.
CHILE-HEADS DIGEST V2 #309
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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