Southwestern chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | California chilies -- | |
| Dried* | ||
| ¾ | cup | Water |
| 1¾ | pounds | Beef round steak -- |
| Boneless | ||
| 2 | tablespoons | Shortening -- vegetable |
| 3 | Garlic cloves | |
| ¼ | teaspoon | Salt |
| 1 | medium | Onion -- chopped |
| 2 | tablespoons | Flour |
| 2 | cups | Water |
| ½ | teaspoon | Cumin -- ground |
| ½ | teaspoon | Oregano -- ground |
| ½ | teaspoon | Vinegar |
| ¼ | teaspoon | Salt |
| Tortillas -- flour | ||
Directions
Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped and drained in place of dried chilis if preferred. 1-Soak chilies in hot water until softened; about 1 hour. Drain; discard stems and seeds. Place chilies and ¾ cup water in blender. Cover and blend until pureed. Press chilis through sieve to eliminate bits of chili; set aside. 2-Trim fat from meat. Cut meat into ½-inch cubes. Heat shortening in dutch oven or heavy pan. Add meat and cook, stirring ocassionally, until meat is brown. 3-Mash garlic with ¼ teaspoon salt until mixture is pasty. Add garlic, and onion to meat. Cook, stirring ocassionally, until onion is tender. 4-Sprinkle flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups water, cumin, oregano, vinegar and ¼ teaspoon salt. Cover and simmer until meat is tender; about 1¼ hours. Serve with warmed tortillas. Jo Anne Merrill
Recipe By :
From: "Jim Sposato" Date: File