2 tbsps. olive oil or butter
4 lbs. of beef sirloin or tenderloin,
course chili ground (your butcher can
1 6-oz. can of tomato paste
2 cups each of water and tomato juice
3 medium onions, coursely chopped
1 green bell pepper cored and seeded, minced
4 large cloves of garlic, finely chopped
3 tbsps. of ground red hot chile
1 tbsp. of dried oregano (preferably Mexican)
1/2 tsp. of dried basil
1 tbsp. of comino seed or ground cumin
salt and pepper to taste....ground dried red chilies optional
1) Heat the oil or butter in a heavy 4-quart pot or kettle over medium
heat. Add the meat to the pot. Break up any lumps with a fork or spatula
and cook, stirring occasionally, until the meat is evenly browned.
2) Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer,
uncovered, for 2-3 hours. Stir occasionally and add more water if necessary.
Taste and adjust your seasonings.
This is good with a Mexican beer and cornbread. I never have any of this
left after my parties...enjoy! Wolfie....
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