| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Beef, Chili |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef round steak |
|
|
fat-trimmed cut in cubes |
| 1 |
T |
Vinegar |
| 1 |
|
Onion, thin sliced |
| 2 |
c |
Crushed tomatoes, undrained |
| 1 |
c |
Water |
| 1 |
|
Fresh hot jalapeno pepper or |
|
|
canned diced |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Cumin seeds -=OR=- |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Dried oregano |
INSTRUCTIONS
Spray a non-stick pan with cooking spray. Brown the beef cubes over
moderate heat. Turn to brown evenly. Drain and discard any melted
fat. Stir in vinegar and onion. Cook and stir just until onion begins
to brown. Stir in remaining ingredients. Lower heat to simmering.
Cover and simmer 1 1/2 to 2 hours until meat is very tender. Uncover
and simmer until sauce is thick. Skim fat, if any. If desired, serve
with rice. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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