| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Chili, Ethnic, Tex-mex, Meats |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Sirloin, coarsely ground |
| 2 |
lb |
Lamb, coarsely ground |
| 2 |
|
Onions, chopped coarsely |
| 3 |
|
Garlic cloves, diced fine |
| 1 1/2 |
tb |
Salt |
| 2 |
c |
Green Bell peppers, chopped |
| 3 |
|
Jalapenos, cored, seeded, & diced |
| 1 |
tb |
Cayenne pepper flakes |
| 2 |
c |
Tomatos, stewed & chopped |
| 1 1/2 |
c |
Tomato sauce |
| 3/4 |
c |
Tomato paste |
| 2 |
tb |
Corn oil |
| 3 |
tb |
Cumin freshly ground |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Mexican oregano |
INSTRUCTIONS
Heat oil in a large heavy pot or cast iron Dutch oven. Add meat, onions,
garlic, and Bell peppers. Cook until onions are transluscent. Add the beer,
tomatos, tomato sauce, spices, peppers, and sesame oil. Cook for 2 hours on
Low heat, stirring frequently. Add the tomato paste and cook on Simmer for
30 minutes more. Serve hot!
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