| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Chili, Beans |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Oil,cooking |
| 3 |
lb |
Beef round,coarse grind |
| 3 |
lb |
Beef chuck,coarse grind |
|
|
Peppercorns,whole black |
| 12 |
tb |
Red chile,mild,ground |
| 6 |
tb |
Cumin |
| 6 |
|
Garlic cloves |
| 2 |
|
Onions |
|
|
Water |
| 6 |
|
Red chiles |
| 3/4 |
c |
Chile caribe |
| 1 |
tb |
Oregano,dried,pref. Mexican |
| 2 |
tb |
Paprika |
| 2 |
tb |
Cider vinegar |
| 3 |
c |
Beef broth |
| 4 |
oz |
Diced green chiles |
| 4 |
oz |
Stewed tomatoes |
| 1 |
ts |
Hot pepper sauce,liquid |
| 2 |
tb |
Corn flour(masa harina) |
INSTRUCTIONS
1. Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and
onions. Add a small amount of water to barely cover. Bring to a boil, then
lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as
necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the
oregano like tea in 1/2 cup warm beer (room temperate). Strain the
oregano-beer "tea" and stir the liquid into the pot. Discard the oregano.
Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes,
and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir
often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it
into the pot and simmer, uncovered, 1/2 longer.~
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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