2 lb Ground beef
3 large Onions, chopped
4 Cloves garlic, minced
1 can Beer
6 Ripe tomatoes, peeled,seeded and, chopped or
1 can Tomatoes
2 tbsp Ground cumin
2 tbsp Dried oregano
4 Chili peppers, chopped
1 tbsp Dried chili
1 pinch Cayenne pepper, or to taste
2 Bell peppers seeded and, chopped
2 tbsp Canola oil
2 tbsp Olive oil
4 tbsp Corn flour
1 tsp Brown sugar
1 tbsp Thyme
Salt and freshly ground pepper, to taste
1/2 lb Kidney beans cooked with 2 Tbs brown sugar, (optional)
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1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside
2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft.
3. Add garlic and cook 1 minute.
4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute.
5. Stir in browned beef,season with salt and pepper
6, Pour beer and cook until foam disappears
7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally.
8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times.
9. Add beans and some of the liquid they were cooked in. Cook 10 minutes.
10. Check seasonings. Serve topped with chopped green onions.
NOTES : Correct spices to taste while cooking
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 30, 1997
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