Recipe - Coyotes Chili Con Carne *No Beans*

2 lg Onions (optional)
1 (up to)
6 Cloves garlic; or more,
minced (optional)
Olive oil
3 pound Chuck steak or stew meat;
cubed
1 cn (7oz) Chipotles in Adobo
1/3 cup Hatch Extra Hot New Mexico
*Pure* Chile Powder
2 tablespoon Mexican oregano
2 tablespoon Cumin (more if you like
cumin)
4 cup Beef stock
12 ounce Dark beer (Negro Modelo /
Dos XX)
2 pound Roma; Plum, Salsaor
Saledette tomatoes; minced

Coat frying pan with olive oil, saute onions & garlic until translucent.
Meanwhile brown beef with some olive oil in a large dutch oven. After beef
is browned add onions & garlic,stir. Add oregano, cumin, chipotles, chile
powder & 4 ounce beer. cook over medium heat for 10 minutes. Add the rest of
the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a
simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I
usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer
for One half hour. Serve with chopped onions, shredded cheese ( jack & cheddar)
and minced fresh chiles I usually have jalapenos, serranos & Habs
available. However this Coyote's chili con carne really gets better when
it is cooled & sits overnight in the fridge then heated & served the next
day.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.