Recipe - Red Chile Con Carne

2 pound Lean beef or pork or half of
each; cut into medium sized
pieces
7 Ancho chiles or
10 Mild red chiles
4 Cloves garlic; peeled
One half cup Lard
One fourth cup Flour
1 One half teaspoon Salt
1 teaspoon Dried oregano leaves

Date: Sun, 11 Feb 1996 08:40:37 0600

From: Judy Howle howle@EbiCom.net
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways. RED CHILE CON CARNE (This is an
authentic Mexican recipe).

Boil the meat in wellseasoned water to cover until tender. Drain the
meat, saving all the broth, and cube it. Set aside some of the broth.

Remove tops and seeds from the red chiles and boil in salted water for 15
min. Cool and puree in blender with 1 or 2 cups reserved meat broth and 4
garlic buds. Strain. You should have 4 cups.

Panfry the meat in One fourth cup lard, and set aside. In remainder of lard,
brown the flour until golden and add the strained chile puree. Cook until
sauce thickens, season with salt to taste, add oregano and boil 10 more
minutes until thick.

Add sauce to meat just to barely cover, and cook a few minutes stirring
constantly. (If you have any red chile sauce left, save to make
enchiladas.) If Chile con Carne is too dry, add a little of the reserved
broth until right consistency is reached.

Serve with fresh flour tortillas and a bowl of any crisp salad on the side.
Beans in any shape or form are a must.

CHILEHEADS DIGEST V2 #238

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