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n-2-que
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* Exported from MasterCook *
Texas Chili
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round roast, trimmed -- cubed
1 tablespoon oil
1 tablespoon garlic -- minced
1/2 pound onion -- chopped
6 large ancho chiles
6 whole red chiles
5 cups water
1 tablespoon oregano
1 tablespoon cumin
2 teaspoons salt
1 teaspoon cayenne
2 tablespoons cornmeal
Put meat and garlic coarse blade of meat grinder.
Brown coarse ground meat with oil and onions in heavy stock. Drain excess grease off.
While meat is browning simmer red chiles and ancho chiles with 2 cups of water for about 20 minutes. Drain and reserve cooking liquid
Peel skin off ancho chiles and process chiles into puree. Use some of the cooking liquid to make puree.
add pepper puree, remaining cooking liquid and 3 cups of water. Bring chili to boil, then simmer chili for 30 minutes.
add the oregano, cumin, salt, cayenne pepper and garlic then simmer for another 45 minutes.
add cornmeal or masa harina stir in and simmer for another 30 minutes.
adjust seasoning with salt, pepper sauce and beef stock.
Description:
"Hot and Spicy Chili"
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Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.7% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Texas Chili
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round roast, trimmed -- cubed
1 tablespoon oil
1 tablespoon garlic -- minced
1/2 pound onion -- chopped
6 large ancho chiles
6 whole red chiles
5 cups water
1 tablespoon oregano
1 tablespoon cumin
2 teaspoons salt
1 teaspoon cayenne
2 tablespoons cornmeal
Put meat and garlic coarse blade of meat grinder.
Brown coarse ground meat with oil and onions in heavy stock. Drain excess grease off.
While meat is browning simmer red chiles and ancho chiles with 2 cups of water for about 20 minutes. Drain and reserve cooking liquid
Peel skin off ancho chiles and process chiles into puree. Use some of the cooking liquid to make puree.
add pepper puree, remaining cooking liquid and 3 cups of water. Bring chili to boil, then simmer chili for 30 minutes.
add the oregano, cumin, salt, cayenne pepper and garlic then simmer for another 45 minutes.
add cornmeal or masa harina stir in and simmer for another 30 minutes.
adjust seasoning with salt, pepper sauce and beef stock.
Description:
"Hot and Spicy Chili"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.7% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
