Yield: 10 Servings
|½ pounds||Suet -- coarsely ground|
|2 cups||Chopped onions|
|3 pounds||Coarsely ground lean meat --|
|(combination of beef|
|And pork or any of these)|
|6 tablespoons||Chili powder|
|1 tablespoon||Ground cumin|
|1 tablespoon||Dried oregano -- crumbled|
|¼ cup||Roasted flour -- optional|
Cook suet and onions in heavy kettle until onions are tender but not browned. Add meat and brown. Mash garlic in salt and stir into meat along with chili powder, cumin and oregano. Add 1½ quarts water. Cover and simmer 1 hour. To thicken, if desired, blend roasted flour with ½ cup water and stir into mixture. Simmer another half hour. Or soak fried tortillas in water, blend until smooth and add.
Note: Chili Colorado can be served with pinto beans, rice, macaroni or over tamales.
Created by: El Alcapulco, Southern Calif.
(C) 1992 The Los Angeles Times
Recipe By :
From: Date: 05/28 File