2 lb Lean beef
1/4 lb Beef fat
12 large Red chile peppers, OR to taste
2 tbsp Chile powder
1 tbsp Paprika
2 Pods garlic
2 tsp Chopped oregano
1/2 cup Olive oil
1 cup Minced onion
Beef stock, as needed
Salt and pepper, to taste
|
|
Chile con Carne without Beans
Remove the seeds and veins from the chile peppers, place in sufficient hot water to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender. Serve with beans or Spanish rice. |
|
