| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried White Beans |
| 1/2 |
lb |
Lean Ground Turkey Or Beef; (see note) |
| 1/2 |
lb |
Bonless Sirloin, Cubed; (see note) |
| 4 |
c |
Chicken Broth |
| 1/2 |
c |
Mexican Beer (Not Dark); (we use Corona) |
| 2 |
lb |
Poblano Peppers, Roasted, Peeled And Chopp; see note |
| 1 |
|
Tomato; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove Garlic; minced |
| 1/2 |
c |
Fresh Cilantro; chopped |
| 2 1/2 |
ts |
Tabasco |
| 1 1/2 |
ts |
Oregano |
| 2 1/2 |
ts |
Cumin |
| 1/8 |
c |
Parsley; chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
* (we use half this amount and seed the chiles)
1. Soak and cook beans until tender. 2. In a soup pot, saute ground meat
and sirloin until done. Remove. (We saute in a little olive oil) 3. Add
onions, garlic and cilantro to pot and saute for 3-5 minutes or until
onions are softened. 4. Add chicken broth, beer, poblano peppers and
tomato. Bring to a boil and reduce to a simmer. 5. Add meat, beans,
tabasco, oregano, cumin, parsley, salt and pepper. Stir well. 6. Simmer for
2 hours, stirring occasionally.
Note: you could eliminate the meat by using TVP for the ground and doubling
the amount of beans. I have not tried this though. -- Sharon Badian, AT&T
Bell Labs - Denver (seb1@dr.att.com)
Tony's notes: Fresh poblano peppers are essential to this recipe. We've
found they tend to be rather mild in mid- summer, with the hotness
increasing as they move into the end of the growing season. Adjust the
number of peppers to your taste and the hotness of the particular chiles
you use. Incidentally, although it's heresy to say it, this is a pretty
low-fat recipe.
Enjoy
Posted to EAT-L Digest 19 Sep 96
Date: Fri, 20 Sep 1996 08:31:29 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
NOTES : O.K., folks, try the following recipe, then come back and tell me
it's not chili. The only rule is you have to cook up a batch and try it
first. - Tony (tony.lima@toadhall.com)
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