| 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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