Ingredients:
1 tablespoons Oil,cooking |
3 medium Onions |
2 medium Bell pepper(s) |
2 medium Celery stalks |
3 cloves Garlic |
8 pound Beef round,coarse grind |
40 ounces Tomato sauce |
40 ounces Tomatoes,stewed |
6 ounces Tomato paste |
5 Cup Water |
4 ounces Chile salsa |
1 medium Jalapeno pepper |
8 tablespoons Red chile,hot,ground |
4 tablespoons Red chile,mild,ground |
4 ounces Whole green chiles |
1 tablespoons Cumin,ground |
1 teaspoon Oregano,dried,pref. Mexican |
3 tablespoons Salt |
1 teaspoon Pepper |
|
Preparation / Directions:
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.
|
