| |
|
Ingredients:
6 dried ancho chiles
1 1/2 cup water
2 tbsp veg. oil
2 lb lean stew meat-cut abt. 1pc
3 large red onions, chopped
2 large cloves garlic, pressed
1 1/2 tsp paprika,salt,oregano,cumin
1/4 tsp cayenne pepper or to taste
1 fresh or pickled hot peppers
2 fresh or pickled jalapenos.
1/2 cup dry red wine (or beef broth)
1/4 cup masa blended w/1/2c water
2 can pinto or kidney beans (opt)
Instructions:
Rinse ancho chiles, and discard stems; break chiles into pieces.
Place in 1 to 2 qt. pan with water. Bring to boil; reduce heat, cover
and simmer until chiles are soft (abt. 30 min.). Puree chiles and
liquid. Set aside. Heat oil in 6 qt. heavy pot over med. heat. Add
half of meat at a time and cook, stirring as needed, until well
browned. Lift out meat and set aside. Reduce heat to med.; add onions
and garlic to pan and cook, stirring, until onions are soft (abt. 10
min.). Return meat to pan with paprika, salt, oregano, cumin, red
pepper, yellow wax peppers (sliced), and jalapenos (sliced), wine (or
broth) and ancho chile puree. Bring to boil over high heat; reduce
heat, cover, and simmer until meat is tender when pierced (1 to 2
hrs.). Stir in masa mixture. Cook, uncovered stirring occasionally,
until mixture thickens (abt. 15 min.). Stir in beans, if used, and
heat through.
Servings: 6
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Mexico
Chili Recipes
Looksmart:
Recipes
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Chili Con Carne No1 Recipe brought to you by Mexican Recipes To-Go
