Name: Ed's Chile
Ingredients: 1/2 lb Smoked bacon; thick sliced and cubed; 3 lb Chuck; cubed, (up to 4); 2 lg Onions; chopped; 2 Cloves garlic; (optional), chopped (up to 4); 2 tb (or more) good chile powder (I use Santa Cruz's Hot); 2 tb (or more) paprika (optional); 2 ts (or so) cumin; Salt; Water; Masa harina or cornstarch and water

Works are an evidence of true faith. Graces are not dead, useless habits; they will have some effects and operations when they are weakest and in their infancy… This is the evidence by which we must judge, and this is the evidence by which Christ will judge… Works are not a ground of confidence, but an evidence; not the foundations of faith, but the encouragements of assurance. Comfort may be increased by the sight of good works, but it is not built upon them; they are seeds of hope, not props of confidence; sweet evidences of election, not causes; happy presages and beginnings of glory; in short, they can manifest an interest, but not merit it.

Thomas Manton

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1/2	lb	Smoked bacon; thick sliced and cubed
3	lb	Chuck; cubed, (up to 4)
2	lg	Onions; chopped
2		Cloves garlic; (optional), chopped (up to 4)
2	tb	(or more) good chile powder (I use Santa Cruz's Hot)
2	tb	(or more) paprika (optional)
2	ts	(or so) cumin
		Salt
		Water
		Masa harina or cornstarch and water

INSTRUCTIONS

In a heavy pot, render the bacon until crisp, then add the meat and fry in
batches so it browns. Scoop out the meat and set aside. Cook the onions and
garlic in the fat until soft. If you're worried about health, drain off the
extra fat at this point. Add the chile powder, paprika, cumin and salt, fry
for bit and put the meat back in. Toss everying around so it's well coated.
Add enough water to cover, put a heavy lid on it and simmer for a couple
hours. When it's close to serving, stir in some masa harina or cornstarch
and water to thicken a little. Serve it with chopped onion, chiles, and
cilantro if you want.
Finally, can't resist reporting my chile Xmas. While nobody gave me
anything chile-related, I went to visit my folks in Tuscon. Besides eating
a lot of good Mex food (folks in Tuscon should check out Yoeme at 1545 N.
Stone for the Yaqui red chile fry bread) I got to make pilgrimages to the
Santa Cruz Chile and Spice Co. at Tucumcacori -- a case of red chile paste
and a lb. of hot chile powder -- and Nogales, MX. In a little hole in the
wall grocery there, I found a jar of habanero strips pickled with carrots
and onions! Add that to the nixtimal and the Sonoran tortillas I brought
home, and I can't wait!
Posted to CHILE-HEADS DIGEST V4 #252 by David Cook <zebcook@pacbell.net> on
Dec 28, 1997

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