Chili Con Carne 3
Chili Con Carne 3 Preparation
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-fingers nail. 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 doesnt have beans cooked in it, but you can serve this dish with beans and warm tortillas, or cornbread. for extra heat: cayenne pepper and/or tabasco to taste, in the pot or at the table. Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 10:06:46 -0800 From: Pamela Ramsey
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chili Con Carne 3. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven