| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Tex-mex |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck — cubed |
| 1/2 |
lb |
Pork — ground |
| 1 |
tb |
Flour |
| 1 |
tb |
Cooking oil |
| 1/3 |
c |
Onions, dehydrated — |
|
|
Minced |
| 1/2 |
ts |
Garlic — granulated |
| 1 |
cn |
Beef stock |
| 2 |
cn |
Chicken stock |
| 1 |
cn |
Tomato sauce — 8 oz. |
| 1/2 |
ts |
Cumin |
| 1 |
cn |
Mild green chiles — 4 oz. |
| 1 |
|
Jalepeno pepper; seeded — |
|
|
Deveined, minced |
| 1 |
ts |
Black pepper |
| 3 |
tb |
Chili powder |
|
|
PHASE II—– |
| 4 |
cn |
Tomato sauce |
| 1/4 |
c |
Chili powder |
| 2 |
tb |
Mild NewMexico chili powder |
| 2 |
tb |
Cumin |
| 1 |
ts |
Garlic — granulated |
| 1 |
ts |
Tobasco brand hot sauce |
| 1/2 |
tb |
Brown sugar |
|
|
Salt — to taste |
INSTRUCTIONS
Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining
imgrediemts from PHASE I and simmer covered, 1-1/2 hours. Uncover, add
remaining ingredients and simmer 1-1/2 hours.
Recipe By :
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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