| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Meat | 8 | Servings |
INGREDIENTS
| 2 | Batches "Blended Red Chile Pods" (see recipe for "Carne Adovado") | |
| 3 | tb | Cooking oil or shortening |
| 2 | lb | Stew beef; cut in 1/2" cubes |
| 4 | tb | Flour |
| 2 | cn | (8-oz) tomato sauce; optional |
INSTRUCTIONS
SERVES 8 WITHOUT THE BEANS This recipe comes from the Southwest Indians around Santa Fe, where this kind of chili has been popular for many generations. The title of the dish simply refers to chili cooked with meat. There are no beans about it. THE CHILI Prepare a double batch of Blended Red Chile Pods (see recipe) THE MEAT Heat a Dutch oven or heavy kettle and add the oil or shortening. Brown the meat well. Stir in the flour, being careful to coat the meat well. Add 1-1/2 cups water, stirring carefully until the mixture thickens. Add the Blended Red Chile Pods and the optional tomato sauce. Cover and simmer for 1 hour or until the meat is very tender. That is the basic dish. It can be served with beans or just as it is. You might try serving this over corn bread for a very delicious meal. If you wish to cook beans in the meat sauce, first soak the beans overnight. Then simmer them until tender. Drain and add to the chili con carne and cook for about 1 hour before serving. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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