Yield: 1 servings
|1½ pounds||Beef round steak; cut in one inch chunks|
|1 cup||Chopped onions|
|4||Cloves garlic; finely chopped|
|4||Jalapenos; seeded and chopped|
|1||Hab seeded and chopped|
|2 teaspoons||Comino; (cumin) seeds|
|2 cups||Good chicken broth|
|Salt and freshly ground black pepper and cayenne pepper to taste|
Cook the onions, garlic and chiles in a little olive oil until the onions are transparent, remove to a dish, add a little more oil, heat the pan to hot and brown the beef chunks. Do not burn them, and when they are all nicely browned, throw the veggies back in, and add the flour, mixing it around well....add the chicken broth(use beef broth if you wish)and cook on a simmer for about two hours, checking that it does not stick,or become too thick...if it starts getting too thick, add a little more broth. Taste it at this point, and season to taste....there is NO canned chili powder in this recipe...add more cumin if desired.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@...> on Sep 28, 1999, converted by MM_Buster v2.0l.