Title: Coyote's Chili Con Carne *No Beans*
Categories: Meat
Yield: 8 Servings

2 lg Onions (optional)
1 -(up to)
6 Cloves garlic; or more,
-minced (optional)
Olive oil
3 lb Chuck steak or stew meat;
-cubed
1 cn (7-oz) Chipotles in Adobo
1/3 c Hatch Extra Hot New Mexico
-*Pure* Chile Powder
2 tb Mexican oregano
2 tb Cumin (more if you like
-cumin)
4 c Beef stock
12 oz Dark beer (Negro Modelo /
-Dos XX)
2 lb Roma; Plum, Salsaor
-Saledette tomatoes; diced

Coat frying pan with olive oil, saute onions & garlic until translucent.
Meanwhile brown beef with some olive oil in a large dutch oven. After beef
is browned add onions & garlic,stir. Add oregano, cumin, chipotles, chile
powder & 4 oz beer. cook over medium heat for 10 minutes. Add the rest of
the beer, beef stock & tomatoes. Bring to a boil and turn heat down to a
simmer. Simmer for 2 hours. Adjust seasoning if desired. At this point I
usually add oregano, cumin & more chile (not *CHILI**) powder. Then simmer
for 1/2 hour. Serve with chopped onions, shredded cheese ( jack & cheddar)
and diced fresh chiles - I usually have jalapenos, serranos & Habs
available. However this Coyote's chili con carne really gets better when
it is cooled & sits overnight in the fridge- then heated & served the next
day.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.