Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): tell us
Ingredients
Preparation
Heat a large pot or Dutch oven until a drop of water quickly sizzles away. Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time. Remove pot from heat and pour off excess fat and water. Then return all meat to the pot. In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree. Reheat the pot, adding contents from blender, and bring to a low boil. Reduce to a simmer and cook for 45 minutes. Add spices from mortar and simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir once or twice, scraping the sides of the pot. Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the pot." Servings: 8 Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff. MC Recipe. * TIP: Do not stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors. >from kitpath *RC cola is good. Do no use diet soda with artificial sugar that are not intended for prolonged cooking. >from kitpath >(c)1998-Jan Eat-LF Archive Recipe by: Healthy Southwestern Cooking by Bob Wiseman (1995) Posted to MC-Recipe Digest V1 #1059 by KitPATh on Jan 29, 1998
