Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| 4 pounds | Top round steak; trimmed into 1/4-inch cubes |
| 6 cups | Water |
| 5 \N | 6 oz cans tomato paste |
| ½ cup | Instant minced onion |
| 2½ tablespoon | Celery salt |
| 3 tablespoons | Chili powder |
| ½ teaspoon | Ground allspice |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Curry powder |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Coriander seed; ground |
| ½ teaspoon | Cumin seed; ground |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Marjoram leaves; crushed |
| ½ teaspoon | Oregano leaves; crushed |
| ½ teaspoon | Paprika |
| ½ teaspoon | Thyme leaves; crushed |
| ½ teaspoon | Sage leaves; crushed |
| 1 pinch | Red pepper; ground |
| 1 can | (27 oz) whole green chiles; drained, seeded, & chopped |
| 1 \N | 4-ounces bar milk chocolate; broken up |
Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often.
Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998