| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | c | Chopped onions |
| Salt | ||
| Cayenne | ||
| 2 | lb | Stewed meat |
| 1 | tb | Chili powder |
| 2 | ts | Ground cumin |
| Crushed red pepper | ||
| 2 | ts | Dried oregano |
| 2 | tb | Chopped garlic |
| 3 | c | Crushed tomatoes |
| 1/4 | c | Tomato paste |
| 2 | c | Beef stock |
| 1 | c | Canned dark red kidney beans |
| 2 | tb | Masa flour |
| 4 | tb | Water |
| 1 | Bag Tortilla Chips | |
| 1 1/2 | c | Grated Monterey Jack cheese |
| 6 | tb | Sour cream |
| 1 | sm | Jar of jalapenos |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB03 KICKED-UP DORM FOOD In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. Yield: 6 to 8 servings Posted to MM-Recipes Digest by Odetta <orenthal@innocent.com> on Sep 20, 1998, converted by MM_Buster v2.0l.
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