Recipe - Three-Chile Sirloin Chili

2 tablespoon Olive oil
2 pound NY strip steak; cut in 1"
cubes
One half cup Diced red onions
1 cup Cooked black beans
2 cup Cooked pozole or hominey
1 One half cup Diced plum tomatoes
2 tablespoon Tomato paste
2 Serrano chiles; cut or sliced up
1 Jalapeno chile; seeded and
minced
2 Poblano chiles; roasted,
seeded; and chopped
1 cup Fresh corn kernels
1 tablespoon Minced garlic
1 One half cup Chicken broth
1 tablespoon Numex chili powder
One half tablespoon Cumin
2 teaspoon Salt
1 tablespoon Masa harina mixed with a
little water

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.

(Recipe by Jacqueline H. McMahan adapted from chili served at the Inn of
the Anasazi, Santa Fe, NM)

Heat oil, add meat (in batches) and sear. Remove and set aside. When all
meat is seared, return to pot. Add remaining ingredients except masa
harina. Cook, stirring, until slightly thickened, about 20 minutes. Stir in
masa harina. Serve with warm corn tortillas.

CHILEHEADS DIGEST V2 #238

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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