| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Chili, Beans |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil,cooking |
| 5 |
|
Onions |
| 4 |
lb |
Beef chuck,coarse grind |
| 5 |
|
Garlic cloves |
| 4 |
tb |
Oregano,dried,pref. Mexican |
| 2 |
ts |
Woodruff |
| 1 |
tb |
Red chile,hot,ground |
| 1 |
ts |
Cayenne pepper |
| 2 |
tb |
Paprika |
| 3 |
tb |
Cumin |
| 2 |
ts |
Chipenos(pequin chiles) |
| 4 |
ds |
Hot pepper sauce,liquid |
| 30 |
oz |
Tomato sauce |
| 6 |
oz |
Tomato paste |
|
|
Water |
| 4 |
tb |
Corn flour(masa harina) |
INSTRUCTIONS
1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are
translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet,
pouring in more oil if necessary. Add garlic and 1 tablespoon of the
oregano. Break up any lumps with a fork and cook over medium-high heat,
stirring occasionally, until the meat is evenly browned. Add this mixture
to the pot~ 3. In a small plastic or paper bag, shake together the
remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne
pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot
as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4.
Add enough water to cover. Bring to a boil, then lower the heat and simmer,
uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the
chili and refrigerate it overnight. The next day, skin off the excess fat.
Reheat the chili to the boiling point and stir in a paste made of the masa
harina and a little water. Stir constantly to prevent sticking and
scorching, adding water as necessary for the desired texture.~
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: power to break life controlling problems”