| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mex, Tex- |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Venison, trimmed and cut |
|
|
into 1/4-inch cubes or |
|
|
ground beef or cubed beef |
| 1 |
T |
Chili powder |
| 2 |
t |
Ground cumin |
| 1/2 |
t |
Granulated garlic |
| 1 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 1 |
T |
Cornstarch |
| 1/2 |
t |
Dried leaf oregano |
| 4 |
T |
Coarsely chopped sweet white |
|
|
onion |
| 3 |
T |
Coarsely chopped red bell |
|
|
pepper |
| 1 |
|
14-oz whole stewed |
|
|
tomatoes |
| 2 |
c |
Water |
INSTRUCTIONS
Preferably using a black iron skillet or saucepan, brown the meat for
3 to 4 minutes, until it's slightly gray (no oil is necessary), then
drain the fat. Add all the seasonings, the onion, and pepper, and
saute for 2 minutes. Add the tomatoes and water, and simmer uncovered
until tender, approximately 1 hour or more, until the meat reaches the
desired tenderness (the longer you cook it, the more tender it gets;
the choice is yours). More water may be added if needed. Adjust the
salt and chili powder to your taste. Recipe by: From Matt Martinez's
Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by
c4@groupz.net on Feb 11, 1998
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