| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chili, Wp |
4 |
Servings |
INGREDIENTS
| 6 |
|
Pequin chilies (small but |
|
|
Very hot chilies!) |
| 6 |
|
Ancho chilies (large dried |
|
|
Chilies) |
| 2 |
lb |
Stewing beef, cut up |
|
|
Into 1/2" cubes |
| 1 |
tb |
Olive oil |
| 2 |
|
Bay leaves |
| 1 |
tb |
Cumin, ground |
| 2 |
|
Cloves garlic, peeled |
| 2 |
ts |
Oregano, preferably Mexican |
| 2 |
tb |
Paprika |
| 1 |
ts |
Sugar |
|
|
Coarse salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.
Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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