Ingredients: |
Ingredients: 3/4 lb. ground beef
3/4 lb. ground pork
3 tbsp. olive oil
2 cups yellow onion, rough chopped
6 garlic cloves, minced
1 large bunch cilantro, chopped
2 tbsp. dried oregano
1/2 tsp. garlic salt
2 tbsp. cumin
1 tsp. Tony Chachere's seasoned salt
2 dark Mexican beers
2 lbs. mild green chilis, chopped
1 28 oz. can diced fire roasted tomatoes
1/3 cup all-purpose flour
3 tbsp. softened butter
Salt and pepper to taste
flour tortillas
Garnishes for serving:
Sour cream
Grated sharp cheddar cheese
Goat cheese crumbles
Chopped avocado
Chopped tomatoes
Tortilla chips
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Directions: |
Directions:Brown beef and pork in 1 tbsp. olive oil and drain on paper towel.
Saute the yellow onions and garlic in 1 to 2 tbsp. olive oil until translucent. Then add the chopped cilantro, oregano, garlic salt, cumin, Tony C's seasoned salt, and additional salt and pepper as desired. Heat the spices and onions together for a few minutes.
Add the meat to the pot along with the Mexican beer, chopped green chilis, and the diced fire-roasted tomatoes.
Mix and simmer for one hour, stirring occasionally.
Mix 1/4 to 1/3 cup all-purpose flour with 3 tbsp. softened butter to make a paste. Add this to the simmering stew with a whisk until blended. Simmer 1/2 hour longer. Cool. Store overnight in the refrigerator.
Reheat and serve with flour tortillas along with your choice of these garnishes: sour cream, grated sharp cheddar cheese, crumbled goat cheese, chopped avocado, chopped tomatoes, tortilla chips. |
Personal
Notes: |
Personal
Notes: This recipe came from a friend, Michelle Treichler, who served it at her daughter's wedding at Red River, New Mexico in 2012. It makes a highly spicy (hot) chili stew that our Colorado grandchildren seemed to enjoy with plenty of cold water on the side. The Hatch peppers from New Mexico are the choice chilis for this recipe; however, the level of spiciness can be reduced by using less of the chilis or even a milder type of pepper. The Hatch chilis add a special flavor. Michelle says the recipe is one she modified from the old Taos Inn.
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This recipe for Chili Stew with New Mexico Green Chilis is from