Red Chile with Meat
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 1 onion
- 2 tb vegetable oil
- 2 garlic
- 1 ts dried oregano
- 1 tb flour
- 1/4 ts cumin
- 1 3/4 c water or beer; (i always
- 1 ancho
- 2 lb beef stew meat
- 1 ts salt; (or to taste)
- 5 dried habaneros
- Carbohydrate 20.8248953507373 g
- Cholesterol 644.112 mg
- Fat 194.713686649151 g
- Fiber 2.76633996857156 g
- Protein 158.542303779275 g
- Saturated Fat 72.383196453412 g
- Serving Size 1 1 Serving (1054g)
- Sodium 623.811466078938 mg
- Sugar 18.0585553821658 g
- Trans Fat 21.7386234168387 g
- Calories 2505 calories
Cut meat into bite size pieces. Brown in the vegetable oil. Add water. Cover and simmer 1 hour. Put all the chiles in a small saucepan. Add water to cover. Cover and bring to boil. Remove from heat and let stand until the chiles are softened (approx one hour). Drain the water. Remove stems and seeds (of course leave seed for more heat). Put chiles in blender along with 1/2 cup of the cooking broth. Puree. Strain the puree through a sieve. Add the puree to the meat and broth. Mince the garlic (whichever method you prefer). Chop the onion. Saute together until onion is clear, not browned. Add flour, stir and cook for about one minute more. Add onion mixture, oregano and cumin to meat. Cover and simmer 1 1/2 hours. Taste and adjust seasonings. 4-6 servings for mere mortals. 1-2 servings for Chile-Heads. I havent had the nerve to try this recipe along with a serving of "The Bread". Probably would be a great burn. Posted to CHILE-HEADS DIGEST V4 #232 by Kevin Crooks <csckec@terraworld.net> on Dec 11, 1997
