Yield: 12 servings
|½ pounds||Dry red beans|
|1 pounds||Top sirloin|
|1 pounds||Chili-grind beef|
|2 larges||Spanish onions; diced|
|3 pounds||Tomatoes; cubed|
|1 can||(16 oz) tomato puree|
|5 cloves||Garlic, minced|
|1||12 oz bottle stale Mexican|
|2 teaspoons||Ground cumin|
|2 teaspoons||Ground coriander|
|2 teaspoons||Mexican oregano|
|3 teaspoons||Chili powder|
LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 2/92
Rinse and cook beans in water to cover until just tender, about 1½ hours or according to package directions. Set aside.
Trim fat from sirloin. Cut into ½-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper.
Bring to boil. Reduce heat, cover and simmer 1 ½ to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.
Each serving contains about: 293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.
Source: A truck stop outside Albuqurque, in Pecos, on the new U.S.
Highway 40. Now also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philips, owner.
Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets, 2/20/92, page H24.