Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Oil
3 lb Beef round -- coarse grind
3 lb Beef chuck -- coarse grind
Whole black eppercorns
12 tb Ground red chile -- mild
6 tb Cumin
6 cl Garlic
2 Onions
Water
6 Red chiles
3/4 c Chile caribe
1 tb Dried oregano -- preferrably Mexican
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced reen chiles
4 oz Stewed tomatoes
1 ts Hot sauce
2 tb Corn flour (masa harina)
Melt the suet or heat the cooking oil in a large heavy pot over
medium-high heat. Add the meat and the black pepper to taste, to
the pot. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned.
Stir in the ground chile, cumin, garlic, and onions. Add a small
amount of water to barely cover. Bring to a boil, then lower the
heat and simmer, uncovered, for 30 to 45 minutes, adding water as
necessary.
Stir the crushed red chiles into the meat mixture. Brew the oregano
like tea in 1/2 cup warm beer (room temperature). Strain the
oregano-beer "tea" and stir the liquid into the pot. Discard the
oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced
chiles, tomatoes, and hot sauce. Simmer, uncovered, for 30 to 45
minutes longer. Stir often.
Dissolve the masa flour in the remaining 1 cup of broth. Stir it
into the pot and simmer, uncovered, 1/2 longer.
