Chili #7, tomatoless
Source of Recipe
from John C. Fowler
Recipe Link: http://www.chowhound.com/topics/93508
(really Mexican beef stew)
Chili #7, tomatoless
3 pounds roast of beef (eye of round, perhaps)
1 cup flour
1 tbsp. salt (or to taste)
1/2 cup cookng oil
3 cups salsa de Chile Colorado (see recipe below)
1 tbsp. finely crushed garlic
1 tsp. oregano
Cut meat into stew size, coat with flour, salt, pepper.
Saute floured meat in large skillet (in batches so skillet is not
crowded, and gently brown.
Add SALSA DE CHILE COLORADO, garlic, and oregano.
Cook over low heat for an hour, until meat is well cooked.
Stir several times. (You may add water if necessary.)
Makes 6 to 8 servings.
Chile Colorado Salsa (basic Mexican red chile sauce):
1 doz. dried red chiles
2 quarts water for cooking chiles
3 tbsp. oil
1/4 cup finely crushed garlic
1/2 tsp salt (or to taste)
3 tbsp. flour.
Remove chile stem
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