| 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
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 18, 1997
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