| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
American sw, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 3 |
lb |
Sirloin tip roast; trimmed, cut in 1/2" cubes |
| 2 |
tb |
Mild New Mexico chili powder |
| 2 |
tb |
Paprika |
| 3 |
tb |
Chili powder |
| 1 |
tb |
Hot New Mexico chili powder |
| 5 |
tb |
Cumin |
| 1/4 |
ts |
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 |
ts |
Tabasco sauce |
| 1/2 |
ts |
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; 8\7.5 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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