Three-chile sirloin chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | pounds | NY strip steak; cut in 1\" cubes |
| ½ | cup | Diced red onions |
| 1 | cup | Cooked black beans |
| 2 | cups | Cooked pozole or hominey |
| 1½ | cup | Diced plum tomatoes |
| 2 | tablespoons | Tomato paste |
| 2 | Serrano chiles; sliced | |
| 1 | Jalapeno chile; seeded and minced | |
| 2 | Poblano chiles; roasted, seeded; and chopped | |
| 1 | cup | Fresh corn kernels |
| 1 | tablespoon | Minced garlic |
| 1½ | cup | Chicken broth |
| 1 | tablespoon | Numex chili powder |
| ½ | tablespoon | Cumin |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Masa harina mixed with a little water |
Directions
Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>
Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.
(Recipe by Jacqueline H. McMahan adapted from chili served at the Inn of the Anasazi, Santa Fe, NM)
Heat oil, add meat (in batches) and sear. Remove and set aside. When all meat is seared, return to pot. Add remaining ingredients except masa harina. Cook, stirring, until slightly thickened, about 20 minutes. Stir in masa harina. Serve with warm corn tortillas.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .