Recipe#5509

Title: Con Carne 04

From: mike@blakeley.com (Michael Blakeley) 
 Newsgroups: net.food.spicy 
 Subject: Re: mmmm. chili :) 
 Date: Sun, 14 Sep 1997 21:38:40 -0700 
 Message-ID: mike-1409972138470001@mblakele.vip.best.com 

1/4 cup olive oil or other shortening
 5-10 cloves garlic, minced or pressed
 3-7 dried peppers (chipotles en adobo, pequins, whatever), chopped fine
 3 lb. skirt steak, chopped fine
 1 tablespoons chili powder
 1 tablespoons broken-leaf oregano
 1 tablespoon crushed cumin seed
 1 tablespoon salt
 2 pints homemade beef stock
 2 pints water
 1/2 cup masa harina (or corn flour, or even corn meal)
 In a heavy stockpot or dutch oven (with a lid), saute the peppers and
 garlic in the olive oil. As the garlic turns golden and begins to cook,
 add the steak. I chop the steak into very small bits, each about the size
 of my pinky-finger's nail. Cut 'em bigger if you like, but don't use
 ground meat. Brown the steak, then add the chili powder, oregano, and
 cumin. Stir once, then add the stock, wine, and water. Bring to a boil,
 then cover and simmer for at least half an hour. If desired, skim off the
 fat. Sift the cornmeal into the chili, taking care not to form lumps.
 Continue to simmer, uncovered, for another half hour, stirring
 occasionally.
 Real chili doesn't have beans cooked in it, but you can serve this dish
 with sides of beans, warm tortillas, and/or cornbread.
 for extra heat:
 more chiles, cayenne pepper and/or tabasco to taste, in the pot or at the
 table.