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2-1/2
4
1
1
1
2-1/2
1/2
8
3
1/2
1
1/2
1/2
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#
c
c
t
oz
t
oz
cl
c
t
T
T
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Beef, lean chuck
Water
Tomato Sauce
Salt
Chili Negro (1)
Chili California (2)
Cayenne Chili (3)
Onion
Garlic
Butter
Cumin seeds
Sugar
Vinegar (4)
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Make: - (2 hrs - 40 min work)
- Cut BEEF into 3/4 inch cubes, discarding any large lumps of
fat. Put it in a pot with enough water to cover and bring it quickly
to a boil. Pour out through a strainer and rinse off the sludge. Clean
the pot and return the Beef to it. Add 4 cups of Water,
the Tomato Sauce and Salt. Bring to a boil and simmer
covered until beef is tender, about 1-1/4 hours.
- Stem CHILI NEGRO and CHILI CALIFORNIA and break them up
sufficiently to shake out all the seeds. Grind them up pretty fine in
your food processor and add the Cayenne Chili. In total you
should have about 3 ounces, or a just little over 1/2 cup. Grind more
if you're short. Set aside.
- Peel ONION and cut into chunks. Peel GARLIC and slice.
Combine in the food processor and work to a purée.
- Stir together Onion mix and Chili mix.
- Grind CUMIN SEEDS.
- Melt Butter and fry the Chili Mix over moderate heat
for about 5 minutes, stirring very frequently. The onions should be
well cooked but the mix must not smoke or burn at all.
- Stir in Cumin, then add Chili Mix to the
Beef and simmer an additional 15 minutes or so. Adjust water
as needed either by adding or simmering with the pot uncovered. The
chili should be quite thick when finished.
- Season with Sugar and Vinegar. Simmer another 10
minutes.
- Serve with plenty of rice.
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