Recipe - Very Wild Rice Salad

*** NON NE *****

In a large, heavy skillet or Dutch oven filmed with oil or bacon drippings,
fry 2 pounds of coarseground beef (or half beef, half pork) and one large
chopped onion over mediumhigh heat, stirring to break up clumps, until
nicely browned; drain off most of the fat. Add a full recipie of Adobo de
Chili Ancho, stir for several minutes to temper the raw flavor, then stir
in enough water or beef broth so that everything's floating freely.
Partially cover and simmer gently for an hour, until it looks like chili;
season with salt and a touch of sugar. If you like a less intense flavor,
add 1 cup of so of blended canned tomato along with the water, and, if you
prefer your chili with thickened juices, mix together a little masa harina
and water, and whisk it into the chili during the last few minutes of
simmering. I like my chili with whole boiled beans stirred in at the end

Recipe by: Simple Ideas from my American Home

Posted to MCRecipe Digest V1 #914 by "Karrie Brothers"
K_Brothers@classic.msn.com on Nov 18, 97