Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 5 \N | Cloves garlic, minced or pressed (up to 10) |
| 3 \N | Fresh or dried peppers (chipotles), chopped fine (up to 7) |
| 3 pounds | Sirloin tip or skirt steak, chopped fine |
| 2 tablespoons | Chili powder |
| 2 tablespoons | Broken-leaf oregano |
| 1 tablespoon | Crushed cumin seed |
| 1 tablespoon | Salt |
| 2 pints | Homemade beef stock |
| 1 pint | White wine |
| 1 pint | Water |
| ½ cup | Cornmeal |
In a heavy stockpot or dutch oven (with a lid), saute the peppers and garlic in the olive oil. As the garlic turns golden and begins to cook, add the steak. I chop the steak into very small bits, each about the size of my pinky-finger's nail. Brown the steak, then add the chili powder, oregano, and cumin. Stir once, then add the stock, wine, and water. Bring to a boil, then cover and simmer for at least half an hour. If desired, skim off the fat. Sift the cornmeal into the chili, taking care not to form lumps.
Continue to simmer, uncovered, for another half hour, stirring occasionally.
Real chili doesn't have beans cooked in it, but you can serve this dish with beans and warm tortillas, or cornbread.
for extra heat: cayenne pepper and/or tabasco to taste, in the pot or at the table.
Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 10:06:46 -0800 From: Pamela Ramsey <risha@...>