Red chile with meat

1 Servings

Ingredients

Quantity Ingredient
2 pounds Beef stew meat
2 tablespoons Vegetable oil
1¾ cup Water or beer; (I always prefer beer)
5 Dried habaneros
1 Ancho
2 Garlic cloves
1 teaspoon Salt; (or to taste)
1 Onion
1 tablespoon Flour
¼ teaspoon Cumin
1 teaspoon Dried oregano

Directions

Cut meat into bite size pieces. Brown in the vegetable oil. Add water.

Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water to cover. Cover and bring to boil. Remove from heat and let stand until the chiles are softened (approx one hour). Drain the water. Remove stems and seeds (of course leave seed for more heat). Put chiles in blender along with ½ cup of the cooking broth. Puree. Strain the puree through a sieve.

Add the puree to the meat and broth. Mince the garlic (whichever method you prefer). Chop the onion. Saute together until onion is clear, not browned.

Add flour, stir and cook for about one minute more. Add onion mixture, oregano and cumin to meat. Cover and simmer 1½ hours. Taste and adjust seasonings.

4-6 servings for mere mortals. 1-2 servings for Chile-Heads.

I haven't had the nerve to try this recipe along with a serving of "The Bread". Probably would be a great burn.

Posted to CHILE-HEADS DIGEST V4 #232 by Kevin Crooks <csckec@...> on Dec 11, 1997

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