Three-chile sirloin chili

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 pounds NY strip steak; cut in 1\" cubes
½ cup Diced red onions
1 cup Cooked black beans
2 cups Cooked pozole or hominey
1½ cup Diced plum tomatoes
2 tablespoons Tomato paste
2 Serrano chiles; sliced
1 Jalapeno chile; seeded and minced
2 Poblano chiles; roasted, seeded; and chopped
1 cup Fresh corn kernels
1 tablespoon Minced garlic
1½ cup Chicken broth
1 tablespoon Numex chili powder
½ tablespoon Cumin
2 teaspoons Salt
1 tablespoon Masa harina mixed with a little water

Directions

Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>

Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.

(Recipe by Jacqueline H. McMahan adapted from chili served at the Inn of the Anasazi, Santa Fe, NM)

Heat oil, add meat (in batches) and sear. Remove and set aside. When all meat is seared, return to pot. Add remaining ingredients except masa harina. Cook, stirring, until slightly thickened, about 20 minutes. Stir in masa harina. Serve with warm corn tortillas.

CHILE-HEADS DIGEST V2 #238

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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