| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Chili, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef round steak; fat-trimmed, cut in cubes |
| 1 |
tb |
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 |
ts |
Cumin seeds -=OR=- |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
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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