| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Beef |
6 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Cumin |
| 1 |
|
Yellow onion; – chopped |
| 1 |
pk |
Pinto beans* |
| 3 |
c |
Beef broth |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
1,2 lb sirloin tips; cubed 3, 4 T chili powder *Washed and soaked the
night before(drain saute the beef, onions, garlic,add to the beans, add
beef stock, salt and pepper to taste, cayenne and chili powder, simmer
gently until beans are tender, about 2 1/2 hours. Sometimes i add chili
ortega peppers, fresh vine ripened tomatoes, tomato sauce, i also sometimes
thicken it with masa and water, it depends on the mood of the day.. Don't
hesitate to be creative...chili is universal and lots of fun to change the
ingredients. You might also try black beans, or a combination. Let me know
your results......susan - san diego
LAWRENCE MORAN (FWMH07A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”