Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tomatoes -- med
1 Onion,Burmuda,lg -- fine chop
1/4 teaspoon Oregano,dried -- pref. Mexican
2 teaspoons Paprika
5 Garlic cloves,lg -- fine chop
4 pounds Beef shank -- coarse grind
1 tablespoon Lard,butter -- or bacon dripins
4 Scallions,in bunches -- chopped
5 Bell pepper(s)
5 Serrano chiles -- fresh
1 pound Chorizo sausage or
1 pound Sausage,hot -- non-Italian
4 Garlic cloves,med -- fine chop
2 teaspoons Salt
4 tablespoons Red chile,hot -- ground
4 tablespoons Red chile,mild -- ground
3 tablespoons Cumin seeds
Beer
Water
1. Puree the first four ingredients plus one clove of the garlic in a
blender or food processor (using the steel blade). Scrape the
mixture into a large heavy pot and add the beef.
2. Melt the lard, butter, or bacon drippings in a heavy skillet over
medium heat. Add the scallions, bell peppers, serrano chiles,
sausage, and the remaining garlic, and cook until the onions are
translucent and the sausage is browned.
3. Place the cumin seeds in a 300 oven for a few minutes until
lightly browned. Remove seeds from the oven and crush them with a
mallet. Stir the vegetables into the beef and tomato mixture. Add
the salt ground chile, cumin, and enough water or beer to cover.
Bring to a boil over medium-high heat, then lower the heat and
simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
