Mad dog chile

Yield: 8 Servings

Measure Ingredient
4.00 pounds Venison steak; well trimmed and cut into
1.00 \N Grease; rendered from salt pork
½ pounds Jimmy dean sausage; regular flavor
½ pounds Ground sirloin
2.00 large Onions; diced
2.00 cup Green bell peppers; diced
2.00 large Cloves garlic; minced
2.00 tablespoon Cumin seeds
2.00 tablespoon Ground cumin
16.00 ounce Canned mexican tomato sauce; faraon brand, not hot var
2.00 teaspoon Salt
½ cup Chile powder
1½ teaspoon Cayenne pepper powder
1.00 teaspoon Crushed red pepper
¼ cup Fresh cilantro leaves; chopped
2.00 \N Fresh jalapeno chiles; seeded and minced
½ cup Coors beer

STEP ONE

STEP TWO

STEP THREE

STEP FOUR

STEP FIVE

In a large skillet heat the grease from the salt pork and saute the diced flank steak in small batches until all the liquid is gone and the meat is lightly browned. As you brown it transfer it to a large pot with a tight fitting lid and set aside. Continue until all the flank steak is browned.

In another pot cook the ground sirloin and sausage and drain off any excess grease. Add the onion, bell pepper, garlic, cumin seed and ground cumin. Cook the mixture over moderate heat stirring constantly for approximately 5 to 10 minutes or until the onion is softened. Add the tomato sauce, salt, chile powder, cayenne pepper and the crushed red pepper and cook over moderate heat for about 5 to 10 minutes while stirring. Add the sausage mixture, the cilantro, the jalapenos and the beer to the pot with the flank steak and cook covered over low heat, stirring occasionally, for 1 to 1½ hours or until the meat is very tender. This chile is meant to be thick but if it starts to dry out too much while cooking it can be moistened with a little more beer or a small amount of chicken broth.

Serve with grated jack cheese, minced onions, fresh lime slices or minced hot chiles as condiments. Makes about 8 servings.

Recipe by: LeRoy Trnavsky

Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.

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