Title: Three-Chile Sirloin Chili
Categories: Meat
Yield: 4 Servings

2 tb Olive oil
2 lb NY strip steak; cut in 1"
-cubes
1/2 c Diced red onions
1 c Cooked black beans
2 c Cooked pozole or hominey
1 1/2 c Diced plum tomatoes
2 tb Tomato paste
2 Serrano chiles; sliced
1 Jalapeno chile; seeded and
-minced
2 Poblano chiles; roasted,
-seeded; and chopped
1 c Fresh corn kernels
1 tb Minced garlic
1 1/2 c Chicken broth
1 tb Numex chili powder
1/2 tb Cumin
2 ts Salt
1 tb Masa harina mixed with a
-little water

Date: Sun, 11 Feb 1996 08:40:37 -0600

From: Judy Howle
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways.

(Recipe by Jacqueline H. McMahan adapted from chili served at the Inn of
the Anasazi, Santa Fe, NM)

Heat oil, add meat (in batches) and sear. Remove and set aside. When all
meat is seared, return to pot. Add remaining ingredients except masa
harina. Cook, stirring, until slightly thickened, about 20 minutes. Stir in
masa harina. Serve with warm corn tortillas.

CHILE-HEADS DIGEST V2 #238

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