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Mexican-style chili beef
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| Artist: |
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| Categories: |
Beef, Chili, Herbs & Spices, Meats, Mexican, North American, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Lean beef round steak | | | -fat-trimmed, cut in cubes | | 1
| tbsp | Vinegar | | 1
| | Onion, thin sliced | | 2
| cup | Crushed tomatoes, undrained | | 1
| cup | Water | | 1
| | Fresh hot jalapeno pepper or | | | -canned, diced | | 1
| | Garlic clove, minced | | 1
| tsp | Cumin seeds -=OR=- | | 1/2
| tsp | Ground cumin | | 1/4
| tsp | Dried oregano |
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Procedures:
| 1 | Spray a non-stick pan with cooking spray. | | 2 | Brown the beef cubes over moderate heat. | | 3 | Turn to brown evenly. | | 4 | Drain and discard any melted fat. | | 5 | Stir in vinegar and onion. | | 6 | Cook and stir just until onion begins to brown. | | 7 | Stir in remaining ingredients. | | 8 | Lower heat to simmering. | | 9 | Cover and simmer 1 ?to 2 hours until meat is very tender. | | 10 | Uncover and simmer until sauce is thick. | | 11 | Skim fat, if any. | | 12 | If desired, serve with rice |
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