| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Beef, Family, Mexican, Chili | 8 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 3 | lb | Round steak; cut in cubes |
| 4 | Cloves garlic; minced | |
| 1 | lg | Green pepper; chopped |
| 1 | Maui onion; chopped | |
| 4 | cn | Stewed red ripe tomatoes (56 oz. total) |
| Salt | ||
| Pepper | ||
| 1/2 | oz | Jalapeno peppers (or more); chopped |
| 1 | pn | Sugar |
| 1 | Handful fresh parsley; chopped | |
| 1/4 | ts | Ground cloves |
| 1 | ts | Cumin; ground |
| 1 | c | Sherry |
| 1/2 | c | Beef stock |
INSTRUCTIONS
Heat 5 qt. pan; add oil. Add meat and brown. Add bell pepper and onion and continue to brown. Add remaining ingredients. Simmer for about 2 hours, covered. Uncover and continue to simmer for about another half hour to an hour or until thickened. Serve with rice and Mexican Corn Bread! Delicious! Me ke aloha, Mary Serving Ideas : Serve with Mexican Corn Bread Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MS MARY E SPERO) on Sep 18, 1997
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