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| Recipe Categories: |
Chili Recipes
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| Average Rating: |
(8 votes)
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| Yield: |
12 servings
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We're not sure how authentic this recipe is but we like the combination of beef shank, scallions, peppers, sausage and seasonings.
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Ingredients |
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3 |
Tomatoes,med |
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1 |
Onion,Burmuda,lg,fine chop |
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1/4 t |
Oregano,dried,pref. Mexican |
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2 t |
Paprika |
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5 |
Garlic cloves,lg,fine chop |
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4 lb |
Beef shank,coarse grind |
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1 T |
Lard,butter,or bacon dripins |
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4 |
Scallions,in bunches,chopped |
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5 |
Bell pepper(s) |
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5 |
Serrano chiles,fresh |
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1 lb |
Chorizo sausage or hot non-Italian sausage |
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4 |
Garlic cloves,med,fine chop |
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2 t |
Salt |
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4 T |
Red chile,hot,ground |
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4 T |
Red chile,mild,ground |
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3 T |
Cumin seeds |
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Beer |
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Water |
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Instructions |
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1.
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Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
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2.
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Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
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3.
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Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
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