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Name: Chili Con Carne 3
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Crushed cumin seed; 5 Cloves garlic, minced or; 1/4 c olive oil; 1 pt Water; 2 pt Homemade beef stock; 3 Fresh or dried peppers; 3 lb Sirloin tip or skirt steak,; 2 tb Chili powder; 2 tb Broken-leaf oregano; 1/2 c Cornmeal; 1 pt White wine; 1 tb Salt

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INGREDIENTS

1 tb Crushed cumin seed
5 Cloves garlic, minced or
1/4 c olive oil
1 pt Water
2 pt Homemade beef stock
3 Fresh or dried peppers
3 lb Sirloin tip or skirt steak,
2 tb Chili powder
2 tb Broken-leaf oregano
1/2 c Cornmeal
1 pt White wine
1 tb Salt

Servings

INSTRUCTIONS

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

NOTES

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Chili Con Carne 3

1 tb Crushed cumin seed
5 Cloves garlic, minced or
1/4 c olive oil
1 pt Water
2 pt Homemade beef stock
3 Fresh or dried peppers
3 lb Sirloin tip or skirt steak,
2 tb Chili powder
2 tb Broken-leaf oregano
1/2 c Cornmeal
1 pt White wine
1 tb Salt

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 <risha@EROLS.COM>

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Nutrition

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Serving Size: 1 Serving (2748g)
Recipe Makes: 1 Servings

Calories: 531
Calories from Fat: 173 (33%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 2091mg		72 %
Potassium 2525mg		66 %
Total Carbohydrate 53.2g		16 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 41.6g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 531

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