5 lb Round steak; in small cubes
2 lb Pork loin; in small cubes
3 lg White onions; peeled,
- quartered
2 Red bell peppers; stemmed,
- cored, seeded, diced fine
6 Ancho chilies; stemmed,
- cored, seeded
7 Red chilies; whole
4 ts Beef base or bouillon
2 md Bay leaf
4 oz Can green chilies; chopped
1 lg Tomato; blanched, peeled,
- seeded, diced fine
8 oz Vegetable juice (V8)
4 tb Cilantro
4 tb Garlic granules (not powder)
1/4 c Cumin
1 c Strong coffee
1 tb Cocoa
1 Rib celery w/leaves; base
- removed, in 3" pieces
Hot water or chicken broth
1/8 ts (or less) cinnamon; optional
2 c Gebhardt's chilli spice
Cayenne; ground
Put the vegetable juice, coffee, bay leaves, beef base or
bouillon, garlic, cumin and chilli spice into a large cast
iron Dutch oven. Bring to a boil. Reduce heat to a simmer.
Stir in the cocoa. Continue to simmer.
Brown the beef and pork in a large, heavy skillet. Add the
pieces of meat to the Dutch oven as they are browned. Let
the mixture continue to simmer. Crumble the ancho chilies
into the blender. Add enough of the onion and celery to
fill the blender loosely. Add only enough hot water or
broth to permit the blender to work easily. Blend until
the ingredients are chopped fine. Add to the mixture in
the Dutch oven. Repeat with the remaining onion and
celery. Add the chopped green chilies and whole red
chilies. Stir to mix thoroughly. Continue to simmer,
stirring only enough to prevent sticking or burning. Add
the bell pepper and tomato to the mixture. Simmer for at
least 30 minutes. Add vegetable juice or chicken stock or
broth if the mixture starts to get too thick. Adjust the
"heat" of the mixture with cayenne, waiting several mins
after each addition before rechecking the balance.
Continue to cook to taste. Stir in the cinnamon at that
point. Let simmer for four or five minutes. Remove the
bay leaves and whole chilies. Serve hot.
Meal Master Format by Dave Drum; 17 February 1999
Uncle Dirty Dave's Kitchen
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