| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American sw, Beef | 8 | Servings |
INGREDIENTS
| 1 | T | Canola oil |
| 3 | lb | Sirloin tip roast, trimmed |
| cut in 1/2" cubes | ||
| 2 | T | Mild New Mexico chili powder |
| 2 | T | Paprika |
| 3 | T | Chili powder |
| 1 | T | Hot New Mexico chili powder |
| 5 | T | Cumin |
| 1/4 | t | Oregano |
| 1 | c | Chopped onion |
| 4 | Garlic cloves, minced | |
| 3 | c | Low-sodium chicken broth, or |
| stock | ||
| 1 | c | Low-sodium beef broth, or |
| stock | ||
| 1 | t | Tabasco sauce |
| 1/2 | t | Salt substitute |
| 1/4 | c | Cola flavored beverage |
| Salsa habenero, your | ||
| favorite |
INSTRUCTIONS
Heat a large pot or Dutch oven until a drop of water quickly sizzles away. Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time. Remove pot from heat and pour off excess fat and water. Then return all meat to the pot. In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree. Reheat the pot, adding contents from blender, and bring to a low boil. Reduce to a simmer and cook for 45 minutes. Add spices from mortar and simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir once or twice, scraping the sides of the pot. Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the pot." Servings: 8 Calories 228; 73mg chol; 100mg sodium; 87.5 g fat (2.2 g sat fat) 31%cff. MC Recipe. TIP: Do not stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors. >from kitpath *RC cola is good. Do no use diet soda with artificial sugar that are not intended for prolonged cooking. >from kitpath >(c)1998-Jan Eat-LF Archive Recipe by: Healthy Southwestern Cooking by Bob Wiseman (1995) Posted to MC-Recipe Digest V1 #1059 by KitPATh <phannema@wizard.ucr.edu> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 93.6mg
Sodium: 334.1mg
Potassium: 278.3mg
Carbohydrates: 7.6g
Fiber: 2.4g
Sugar: 1.5g
Protein: 40.5g