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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot
over medium heat. Add the meat to the pot. Break up any lumps with a fork
and cook, stirring occasionally, until the meat is evenly browned.
2. Stir in the remaining ingredients. Bring to a boil, then lower heat and
simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water
if necessary. Taste and adjust seasoning.
FROM: The Internet Chef On-line!
| Ingredients:
2 Tablespoon(s) Beef sirloin,coarse grind
3 Tablespoon(s) Red chile,hot,ground
1 Tablespoon(s) Oregano,dried,pref. Mexican
6 Ounce(s) Beef chuck,coarse grind
1/2 Teaspoon(s) Basil
4 Cup(s) Green chiles,whole
1 Tablespoon(s) Pork shoulder; coarse grind
3 Onions
1 Bell pepper
4 Garlic cloves |
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