Southwestern chili

4 Servings

Ingredients

Quantity Ingredient
10 California chilies --
Dried*
¾ cup Water
1¾ pounds Beef round steak --
Boneless
2 tablespoons Shortening -- vegetable
3 Garlic cloves
¼ teaspoon Salt
1 medium Onion -- chopped
2 tablespoons Flour
2 cups Water
½ teaspoon Cumin -- ground
½ teaspoon Oregano -- ground
½ teaspoon Vinegar
¼ teaspoon Salt
Tortillas -- flour

Directions

Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped and drained in place of dried chilis if preferred. 1-Soak chilies in hot water until softened; about 1 hour. Drain; discard stems and seeds. Place chilies and ¾ cup water in blender. Cover and blend until pureed. Press chilis through sieve to eliminate bits of chili; set aside. 2-Trim fat from meat. Cut meat into ½-inch cubes. Heat shortening in dutch oven or heavy pan. Add meat and cook, stirring ocassionally, until meat is brown. 3-Mash garlic with ¼ teaspoon salt until mixture is pasty. Add garlic, and onion to meat. Cook, stirring ocassionally, until onion is tender. 4-Sprinkle flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups water, cumin, oregano, vinegar and ¼ teaspoon salt. Cover and simmer until meat is tender; about 1¼ hours. Serve with warmed tortillas. Jo Anne Merrill

Recipe By :

From: "Jim Sposato" Date: File

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