| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meat | 8 | Servings |
INGREDIENTS
| 2 | lg | Onions (optional) (up to) |
| 6 | Cloves garlic; or more, minced (optional) | |
| Olive oil | ||
| 3 | lb | Chuck steak or stew meat; cubed |
| 1 | cn | (7-oz) Chipotles in Adobo |
| 1/3 | c | Hatch Extra Hot New Mexico *Pure* Chile Powder |
| 2 | tb | Mexican oregano |
| 2 | tb | Cumin (more if you like cumin) |
| 4 | c | Beef stock |
| 12 | oz | Dark beer (Negro Modelo / Dos XX) |
| 2 | lb | Roma; Plum, Salsaor Saledette tomatoes; diced |
INSTRUCTIONS
Coat frying pan with olive oil, saute onions & garlic until translucent. Meanwhile brown beef with some olive oil in a large dutch oven. After beef is browned add onions & garlic,stir. Add oregano, cumin, chipotles, chile powder & 4 oz beer. cook over medium heat for 10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer for 1/2 hour. Serve with chopped onions, shredded cheese ( jack & cheddar) and diced fresh chiles - I usually have jalapenos, serranos & Habs available. However this Coyote's chili con carne really gets better when it is cooled & sits overnight in the fridge- then heated & served the next day. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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