Title: Southwestern Chili
Categories: Main dish, Tex-mex, Greek
Yield: 4 Servings

10 California chilies --
Dried*
3/4 c Water
1 3/4 lb Beef round steak --
Boneless
2 tb Shortening -- vegetable
3 Garlic cloves
1/4 ts Salt
1 md Onion -- chopped
2 tb Flour
2 c Water
1/2 ts Cumin -- ground
1/2 ts Oregano -- ground
1/2 ts Vinegar
1/4 ts Salt
Tortillas -- flour

Recipe by: Jo Anne Merrill *Use 1 can (4 ounces) of green chilis, chopped
and drained in place of dried chilis if preferred. 1-Soak chilies in hot
water until softened; about 1 hour. Drain; discard stems and seeds. Place
chilies and 3/4 cup water in blender. Cover and blend until pureed. Press
chilis through sieve to eliminate bits of chili; set aside. 2-Trim fat from
meat. Cut meat into 1/2-inch cubes. Heat shortening in dutch oven or heavy
pan. Add meat and cook, stirring ocassionally, until meat is brown. 3-Mash
garlic with 1/4 teaspoon salt until mixture is pasty. Add garlic, and onion
to meat. Cook, stirring ocassionally, until onion is tender. 4-Sprinkle
flour over mixture in pan and stir to blend. Stir in chili puree, 2 cups
water, cumin, oregano, vinegar and 1/4 teaspoon salt. Cover and simmer
until meat is tender; about 1 1/4 hours. Serve with warmed tortillas. Jo
Anne Merrill

Recipe By :

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip