| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Tex-Mex |
Tex-mex, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
ONION — COARSE CHOPPED |
| 3 |
|
GARLIC;COARSE CHOPPED — |
|
|
CLOVES |
| 2 |
tb |
VEGETABLE OIL |
| 2 |
tb |
CHILI POWDER |
| 1 1/2 |
lb |
ROUND OR CHUCK STEAK — |
|
|
TRIMMED, CUT IN 1/2" |
| 1 |
cn |
BEEF BROTH — (14 3/4 OZ) |
| 16 |
oz |
TOMATOES — PEELED STEWED |
| 1/2 |
tb |
OREGANO |
| 1 |
tb |
CUMIN |
INSTRUCTIONS
IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH
HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION
IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM
BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL
THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A
PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY,
THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS
TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF
EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE
PEPPER TO TASTE.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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