| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Chili, Main dish, Kooknet |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chuck Steak; trimmed and cut into 1/2" cubes |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove Garlic; minced |
| 2 |
c |
Spicy Tomato Juice |
| 1 |
c |
Beef Broth |
| 1 |
ts |
Worcestershire Sauce |
| 2 |
tb |
Chili Powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne Pepper |
| 1 |
tb |
Masa |
| 1 |
tb |
Water |
INSTRUCTIONS
Brown meat and onions in a skillet; drain. Add garlic, tomato juice, broth,
Worcestershire, chili powder, salt, pepper and cayenne pepper. Simmer over
low heat for 2 hours, adding more tomato juice if needed.
Combine masa and water; whisk until smooth. Add to chili and cook for 15
minutes, or until thickened. Garnish with shredded cheese, sour cream, and
sliced jalapeno peppers, if desired.
Per serving: 195 calories, 27 g protein, 8 g carbohydrate, 6 g fat, 2 g
saturated fat, 68 mg cholesterol, 799 mg sodium, 1 g fiber.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: he understands”