Carne con Chile

1/4 cup cooking oil or lard

2 lbs chuck or Tri-tip, cut into 1/2' cubes

1/2 lb chorizo sausage (optional)

2 tblspns flour

2 cups chopped Onions

2 large Jalapeno peppers ( your choice of seeded or not), chopped

4 to 6 cloves garlic, minced

3/4 cup dried ground New Mexican Chile

3 cups beef broth ( or leftover morning coffee)

1 tblspn Oregano

1 tblspn Cumin seeds, toasted and then ground,

1/4 tspn ground canella or cinnamon

1/4 cup cider vinegar or white wine

salt and pepper to taste

Chopped cilantro, sliced green onions or scallions and some lime wedges for
garnish

heat the lard in a heavy bottomed 8 qt stock pot or a cast iron dutch oven
over a med high stove

mix the flour, chile powder, ground cumin, cinnamon, nutmeg, salt and pepper
together in a plastic bag. Add the chuck meat to the bag to coat and then
brown the meat in the hot oil. Do not crowd the pan and cause the meat to
"sweat". Get a nice browning going on and develop some good pot flavor in
the bottom of the pan. Extract the meat onto a plate when it has a
carmilized color to it . Set aside and keep warm. Add the chorizo, chopped
onion, jalapeno peppers and garlic to the pot amd saute until tender.

add the vinegar/wine to deglaze the" tasty bits" from the bottom of the pot
and then reintroduce the Chuck meat. add the beef broth( coffee) and
Oregano. bring to a boil and then reduce to simmmer on low for 2 hours. sir
occasionally to pevent sticking onthe bottom of the pan.

serve with a side of Ensalada de Col (cabbage slaw) , beans and rice ( black
or red beans, your choice) with a simple salsa cruda on top and a green
chile cornbread cooked in a cast iron skillet so as to fry the bottom.

I have found that using beef broth sometimes make recipes taste too sweet,
so substitute vegetarian broth. Coffee sounds interesting!
Carolyn
"de" > wrote in message
...
> Carne con Chile
>
> 1/4 cup cooking oil or lard
>
> 2 lbs chuck or Tri-tip, cut into 1/2' cubes
>
> 1/2 lb chorizo sausage (optional)
>
> 2 tblspns flour
>
> 2 cups chopped Onions
>
> 2 large Jalapeno peppers ( your choice of seeded or not), chopped
>
> 4 to 6 cloves garlic, minced
>
> 3/4 cup dried ground New Mexican Chile
>
> 3 cups beef broth ( or leftover morning coffee)
>
> 1 tblspn Oregano
>
> 1 tblspn Cumin seeds, toasted and then ground,
>
> 1/4 tspn ground canella or cinnamon
>
> 1/4 cup cider vinegar or white wine
>
> salt and pepper to taste
>
> Chopped cilantro, sliced green onions or scallions and some lime wedges
> for garnish
>
> heat the lard in a heavy bottomed 8 qt stock pot or a cast iron dutch oven
> over a med high stove
>
> mix the flour, chile powder, ground cumin, cinnamon, nutmeg, salt and
> pepper together in a plastic bag. Add the chuck meat to the bag to coat
> and then brown the meat in the hot oil. Do not crowd the pan and cause the
> meat to "sweat". Get a nice browning going on and develop some good pot
> flavor in the bottom of the pan. Extract the meat onto a plate when it has
> a carmilized color to it . Set aside and keep warm. Add the chorizo,
> chopped onion, jalapeno peppers and garlic to the pot amd saute until
> tender.
>
> add the vinegar/wine to deglaze the" tasty bits" from the bottom of the
> pot and then reintroduce the Chuck meat. add the beef broth( coffee) and
> Oregano. bring to a boil and then reduce to simmmer on low for 2 hours.
> sir occasionally to pevent sticking onthe bottom of the pan.
>
> serve with a side of Ensalada de Col (cabbage slaw) , beans and rice (
> black or red beans, your choice) with a simple salsa cruda on top and a
> green chile cornbread cooked in a cast iron skillet so as to fry the
> bottom.
>
>
>
>
>