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Old October 5, 1999, 11:57 PM   #14
Moderator Emeritus
Join Date: September 30, 1998
Location: Calif
Posts: 4,229

I'm a Cali girl...Mexican, BBQ and (my ethnic group...Sicilian) are "normal" fare...some of your Suthin fare is gourmet here ....

I posted this in Gen'l for one of our military boys in the sand country...I've made it with muleys and with wild pig (best):

3 lbs coarse ground beef (chili grind)
5-6 goat loin sirloin or chops
3 onions, chopped
10 garlic cloves
2 28 oz cans of Italian plum tomatoes with juice
1 can or bottle of dark Mexican beer
3 tablespoons toasted cumin seeds
2 tablespoons toasted oregano
5 tablespoons ground ancho or pasilla chile powder
6 tablespoons New Mex chile powder (Chimayo is best)
7 fresh New Mex or Anaheim chiles, charred and peeled and
8-10 fresh jalapenos, chopped
2 cans of chicken broth
1.5 oz Ibarra Mexican chocolate (or similar)
2 tablespoons bitter cocoa powder and 1/4 teaspoon
oil for sauteeing

sautee onions but don't burn. Then fry up the beef in 2
batches....dice up goat or pork. Drain the fat, combine all
the fried beef, goat(pork), beer and simmer for 5.

Run the tomatoes thru a processor or blender but don't
liquify. Toast up the cumin and oregano.. In a 6 quart pot
add all the meat stuff above, the tomatoes,onions, cumin,
oregano and all the chili powders ...simmer for 40 min.

Meanwhile char the green chiles...then treat them and the
jalpenos in the processor/blender....stir all this into the
simmering pot....cook 30 min.
The last 15 min add the chocolate...always stir.

This tastes better as it sits, and freezes well

"Quis custodiet ipsos custodes" RKBA!

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