August 16th, 2007

Homer Mmmmmm...


This is something I just came up with to use up a package of stew meat.  Sorry about the vagueness of the spice measurements, I just tossed stuff in until it tasted right.  Cumin is the key to giving it a good "chili" flavor.

Add enough olive oil to coat the bottom of a large pot.  Add 1 onion, diced and a couple pinches of salt.  Sweat the onion, then add one can of diced green chilis and sweat for a minute or two.  Then add 1 to 1-1/2 pounds of stew meat and 1 teaspoon of minced garlic.  Cook until the meat is no longer pink.  Then add 3 Tblsp of flour, chili powder, black pepper and cumin (unfortunately, I didn't measure the spices, so you'll have to adjust it to your taste, I think I used about 1 tsp of black pepper, 1/2 tsp of chili powder and 1 Tblsp of cumin, but I'm not sure) and stir until everything is well coated.  Add some cayenne pepper or a can of diced jalapeno peppers if you want it hot.  Then add 3 cans of "chili-style" diced tomatoes.  Bring to a boil, stirring often.  Then reduce the heat to low and simmer slowly for as long as you can, stirring occasionally.  The longer you cook it, the more tender the meat will be.
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