Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
½ cup Gebhardt's chili powder
56 ounces canned tomatoes, with liquid
6 ounces tomato paste
½ garlic clove, minced
3 pounds ground beef
¾ pound chorizo
2 pounds venison
½ pound beef suet
5 beef boullion cube
3 onions, chopped
2 dried ancho chiles, crushed
4 poblano chiles, chopped
4 serrano chiles, chopped
4 jalapeño chiles, chopped
5 dried cayenne chiles
3 pequin chiles
2 tablespoons ground coriander
¾ teaspoon oregano
1 tablespoon ground cumin
2 bottles dark, earthy beers or ale
1 shot Tequila
⅓ cup epazote, dried, wrapped in cloth
1 pound black beans
1 can canned refried beans
¼ cup cornmeal
Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart, or more, of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes.
Serve with the a dollop of the following topping:
⅓ cup fresh cilantro chopped
8 ounce sour cream
¼ pounds each Monterrey Jack and Longhorn
Combine all ingredients.