| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Beef, Tex-mex, Casseroles, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck or round steak |
| 2 |
tb |
Cooking oil |
| 2 |
|
Garlic coves — minced |
| 4 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 3 |
tb |
All purpose flour |
| 1 |
tb |
Oregano |
| 3 |
c |
Beef broth |
| 1/3 |
ts |
Salt |
| 1 |
ds |
Ground pepper — to taste |
| 15 |
oz |
Can pinto or chili beans |
| 1 |
pk |
Sour cream — as needed |
| 2 |
|
Lime — as needed |
INSTRUCTIONS
ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces. In a skillet heat oil
to hot. Add beef. Stir until color changes but does not brown. Lower heat,
stir in garlic. Combine chili powder, cumin and flour. Sprinkle meat with
chili mixture, stirring until meat is evenly coated. Crumble oregano over
meat. Add 2 cups beef broth and stir until liquid is well blended. Add salt
and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer
partially covered over low heat for 1-1/2 hours. Add remaining broth and
simmer 30 minutes longer. Meat should be almost falling apart. Cool well,
refrigerate over night to "ripen" flavor. (This is most important.) Reheat
on top of double-boiler. Heat beans, drain, stir into chili. Serve on
individual plates, adding a good dollop of sour cream. Squeeze lime juice
over each portion. Cut the other lime into wedges and place a wedge onto
each plate. Serve with hot corn bread and various fresh fruits. From:
Minneapolis Tribune
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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