 |
Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 12 |
|
This chile is spicy and hot, and can be used to fill burritos. Notice this is CHILE which usually means southwestern style, using chiles, instead of 'chili' which is used back east. Ingredients:
2 lbs beef brisket or 2 lbs flank steaks, cubed |
2 lbs lean pork roast, cubed |
1/4 cup oil |
3 large onions, finely chopped |
5 cloves garlic, minced |
4 tablespoons red chili powder or 4 tablespoons green chili powder |
1 1/2 teaspoons oregano |
1 1/2 teaspoons cumin or 1 1/2 teaspoons comino |
2 teaspoons crushed red pepper flakes |
4 cups beef broth or 4 cups beer |
1 tablespoon salt |
1 teaspoon sugar |
2 tablespoons cornmeal |
1/2 lemons or 1/2 lime, juice of |
shredded cheddar cheese |
chopped onion |
sour cream |
Directions:
1. Brown the meat and onions and garlic in the oil in a stockpot.
2. Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
3. Simmer over low for 3-6 hours, stirring occasionally.
4. Take off heat and refrigerate without eating.
5. In morning, scrape fat off top and put back on stove.
6. Sprinkle on the cornmeal; stir.
7. Add in lime.
8. Allow to simmer and thicken slightly.
9. Serve with a cold beer.
10. Use the cheddar, onino, and sour cream for garnish.
11. Serve.
|
|