Recipe - Chuck Conways Obreads Rye Currant Rolls (Ee)

1 lg Onion, Chopped Coarse
2 Cloves Garlic, Minced
2 tablespoon Oil
3 pound Beef Chuck Roast, Boned &
Cut Into 1/2" Cubes
8 ounce Corn Kernels (Canned)
1 One half pound Tomatoes, Chopped Coarsely
1 tablespoon Chili Powder
3 tablespoon Soy Sauce
1 teaspoon Dried Oregano, Crushed
1 teaspoon Sugar
4 ounce Canned, Diced, Mild Green
Chili Peppers

Saute the onion and garlic in hot oil in a Dutch oven until the onion is
tender. Stir in the beef cubes. Saute until browned. Drain the corn.
Reserve the liquid. Add the liquid from the corn, the tomatoes, chili
powder, soy sauce, oregano and sugar to the pan. Stir to combine. Cover.
Simmer 75 minutes. Uncover. Simmer until the beef is tender (another 45
minutes). Stir in the corn and green chili peppers. Heat through. Serve
with tortillas or corn bread. Posted to EATL Digest by Joel Ehrlich
Joel.Ehrlich@SALATA.COM on Jul 5, 1997