Ingredients:
| 2 |
medium |
Onions, chopped |
| 6 |
cloves |
Garlic cloves, approx. |
| 2 |
tablespoons |
Kidney suet or lard |
| 2 |
Ounces |
chili powder |
| 1/2 |
Ounces |
Regular dark chili powder |
| 3 |
pound |
Beef cubed or coarse ground |
| 1 |
cup |
Beef broth |
| 3 |
Ounces |
Pork sausage bulk |
| 1 |
medium |
Green chili, minced |
| 1/2 |
teaspoon |
Chili powder,hot new mexico |
| 1/2 |
Ounces |
Cumin |
| 1/2 |
teaspoon |
Coriander (optional) |
| 6 |
Ounces |
Tomato sauce |
| 1/2 |
cup |
Oregano tea |
| 1/2 |
Ounce |
Salt |
| 1/4 |
teaspoon |
Pepper, cayenne (if needed) |
| 1 |
dash |
Tabasco sauce |
|
Preparation:
* 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic,
Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder.
Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper
while browning. Add meat to Onions and spices, using a little broth to
keep from sticking. Saute sausage and Green Chili Pepper together 2
minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add
New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining
broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover
and cook over low heat about 2 hours or until meat is tender, stirring
occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne
and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 19 |
