Chunky Beef Posole Chili

* Exported from MasterCook *

Chunky Beef Posole Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef shoulder or bottom round stew meat -- cut in 1
1/2 " cubes
Salt and pepper
3 tablespoons olive oil -- vegetable oil or
lard
2 onions chopped -- about 1 1/2 cups
2 jalapeno peppers -- seeded and chopped
2 tablespoons ground cumin
2 tablespoons chipotle chili paste*
2 tablespoons garlic -- chopped
1/2 cup crushed tomatoes
1/4 cup grits
2 cups water
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
Sour cream
Corn tortillas -- toasted and
crumbled

1. Season the meat with salt and pepper and saute in one layer in the bottom o
f a large heavy earthenware casserole stew pot in the oil until well browned.
2. Remove the meat and set aside in a bowl. Add the onions and jalapeno to th
e pot and brown until golden. 3. Add the meat when the onion has begun to car
amelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits
, and water. 4. Bring to the boil, reduce to a simmer and allow to cook gentl
y until tender about 1 1/4 hours. 4. Adjust the seasoning and serve with cila
ntro, scallions, sour cream and tortilla sprinkled on top.

Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Formatted f
or MC by Recipelu <recipelu@recipelu.com>

By RecipeLu <recipelu@interlog.com> on Jun 07, 1998.



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NOTES : MICHAEL'S PLACE - SHOW #ML1A31