Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Servings: 8 to 10
This is camp chef extraordinaire and good friend Matt MacLeid's Saturday-night staple on Ethan Becker's camping trips to the Rockcastle River Gorge.
Sauté in a large skillet until cracklings are golden brown:
½ pound bacon, diced
Remove the bacon using a slotted spoon. In the drippings, sauté briefly:
1 ½ pounds round steak, coarsely ground or chopped in a food processor
6 to 12 large cloves garlic, coarsely chopped
2 large onions, coarsely chopped
Deglaze the skill until foam disappears, with:
1 12 ounce bottle dark beer
Remove all to a large pot or Dutch oven. Stir in:
1 32 ounce can tomatoes, with juice
1 16 ounce can kidney beans, with juice
1 16 ounce can great northern beans, with juice
1 16 ounce can pinto beans, with juice
6 tablespoons ancho chili powder
2 tablespoons ground cumin
1 tablespoon ground black pepper
1 ½ cups water, or 1 12 ounce bottle dark beer
Simmer for about 3 hours, covered, stirring occasionally to prevent sticking. Season to taste with:
salt and ground black pepper
red pepper sauce
Serve with:
Southern Corn Bread
Diced Sharp Cheddar Cheese