Yield: 8 Servings
|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|
|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|
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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