Recipe - Southwestern Chili

10 California chilies
Dried*
Three fourths cup Water
1 Three fourths pound Beef round steak
Boneless
2 tablespoon Shortening vegetable
3 Garlic cloves
One fourth teaspoon Salt
1 md Onion chopped
2 tablespoon Flour
2 cup Water
One half teaspoon Cumin ground
One half teaspoon Oregano ground
One half teaspoon Vinegar
One fourth teaspoon Salt
Tortillas flour

Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped
and drained in place of dried chilis if preferred. 1Soak chilies in hot
water until softened; about 1 hour. Drain; discard stems and seeds. Place
chilies and Three fourths cup water in blender. Cover and blend until pureed. Press
chilis through sieve to eliminate bits of chili; set aside. 2Trim fat from
meat. Cut meat into 1/2inch cubes. Heat shortening in dutch oven or heavy
pan. Add meat and cook, stirring ocassionally, until meat is brown. 3Mash
garlic with One fourth teaspoon salt until mixture is pasty. Add garlic, and onion
to meat. Cook, stirring ocassionally, until onion is tender. 4Sprinkle
flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups
water, cumin, oregano, vinegar and One fourth teaspoon salt. Cover and simmer
until meat is tender; about 1 One fourth hours. Serve with warmed tortillas. Jo
Anne Merrill

Recipe By :

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip