Ingredients: |
Ingredients: 8 lbs lean beef chuck, round or sirloin
1 Tblsp. pepper
1/4 c. olive oil
1 Tblsp. salt
2 large onions, diced
1 Tblsp. smoked paprika
1 entire head garlic , minced
2 tsp. Tabasco sauce
1 8 oz. can tomato sauce, with chilies
3 tbsp. flour
2 c. hot water
3 tbsp. cider vinegar
6 tbsp. chili powder
4 Tblsp. ketchup
4 Tblsp. ground cumin
cayenne pepper, to taste
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Directions: |
Directions: Remove all fat and sinew from beef and cut into 1/4-1/2 inch cubes. In a large heavy skillet, heat olive oil. When sizzling hot, add a portion of the beef and brown in batches. (If you add too much beef at once, the meat will steam rather than brown.) Add more olive oil as needed. As meat is browned, transfer to a large kettle or stockpot. In same skillet (after meat has been cooked and removed) saute onion until translucent; add garlic and sauté until lightly toasted but not browned. Transfer onion and garlic to same pan as meat; mix thoroughly. Stir in remaining ingredients (except flour or masa harina). Bring to a boil; cover and reduce heat to a very low simmer and continue to cover for 90 minutes to 2 hours or so, stirring frequently, adding small amounts of water if needed. Taste and adjust seasonings. Salt, pepper, garlic or onion powder, cayenne, Tabasco, Frank's Hot Sauce, chopped jalapeño pepper or beef soup base can optionally be added to kick up the flavor (let taste and moderation be your guide) To thicken, stir flour or masa harina into a little water to make a paste, then stir in. Cook 10-20 more minutes. Serve (optionally) with shredded cheese , sour cream, chopped scallions on top. Approximately 10 servings. |
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