1 tbsp Oil,cooking
3 Onions
2 Bell pepper(s)
2 Celery stalks
3 Garlic cloves
8 lb Beef round,coarse grind
40 oz Tomato sauce
40 oz Tomatoes,stewed
6 oz Tomato paste
5 cup Water
4 oz Chile salsa
1 Jalapeno pepper
8 tbsp Red chile,hot,ground
4 tbsp Red chile,mild,ground
4 oz Whole green chiles
1 tbsp Cumin,ground
1 tsp Oregano,dried,pref. Mexican
3 tbsp Salt
Pepper
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1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings.
NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.
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