| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tex-, Mex |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Venison; trimmed and cut into 1/4-inch cubes, or ground beef or cubed beef |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Granulated garlic |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Dried leaf oregano |
| 4 |
tb |
Coarsely chopped sweet white onion |
| 3 |
tb |
Coarsely chopped red bell pepper |
| 1 |
cn |
( 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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