| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Suet, or vegetable oil |
| 6 |
lb |
Lean beef, coarsely cubed |
| 1 |
c |
Chili powder (about 4 1/2 oz) |
| 2 |
tb |
Crushed cumin seeds or ground cumin |
| 2 |
tb |
Oregano |
| 2 |
tb |
Salt |
| 1 |
|
Tbs. cayenne pepper (available in SuperSol) (up to 2) |
| 4 |
|
Cloves garlic, minced |
| 2 |
qt |
Beef stock or canned beef broth |
| 1/2 |
c |
Masa harina or cornmeal |
| 1/2 |
c |
Cold water |
INSTRUCTIONS
from Famous Chili Recipes from Marlboro Country (1979)
Fry suet until crisp. Then add beef, about 1 lb at a time, and brown,
stirring as it cooks. Remove each pound after browning. When all meat is
browned, return it to kettle and add seasonings and beef stock or broth.
Cover and simmer 2 hrs. Skim off fat. Combine masa or cornmeal and water
and stir thoroughly into chili. Simmer 30 min. Makes about 3-3/4 qts.
Posted to JEWISH-FOOD digest V96 #74
Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST)
From: David Barnett <davidb@techunix.technion.ac.il>
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