Recipe - Red Chile With Meat

2 pound Beef stew meat
2 tablespoon Vegetable oil
1 Three fourths cup Water or beer; (I always
prefer beer)
5 Dried habaneros
1 Ancho
2 Garlic cloves
1 teaspoon Salt; (or to taste)
1 Onion
1 tablespoon Flour
One fourth teaspoon Cumin
1 teaspoon Dried oregano

Cut meat into bite size pieces. Brown in the vegetable oil. Add water.
Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water
to cover. Cover and bring to boil. Remove from heat and let stand until the
chiles are softened (approx one hour). Drain the water. Remove stems and
seeds (of course leave seed for more heat). Put chiles in blender along
with One half cup of the cooking broth. Puree. Strain the puree through a sieve.
Add the puree to the meat and broth. Mince the garlic (whichever method you
prefer). Chop the onion. Saute together until onion is clear, not browned.
Add flour, stir and cook for about one minute more. Add onion mixture,
oregano and cumin to meat. Cover and simmer 1 One half hours. Taste and adjust
seasonings.

46 servings for mere mortals. 12 servings for ChileHeads.

I haven't had the nerve to try this recipe along with a serving of "The
Bread". Probably would be a great burn.

Posted to CHILEHEADS DIGEST V4 #232 by Kevin Crooks
csckec@terraworld.net on Dec 11, 1997