Recipe: Buzzards Breath Chili

Title: Buzzard's Breath Chili
Categories: Main dish, Soups, Cyberealm
Yield: 8 servings

8 lb Boneless Chuck
3 x 8 oz Cans Tomato Sauce
2 x Large Onions, chopped
5 cl Garlic, crushed and chopped
2 x Jalapeno Peppers
5 tb Chili Powder
2 ts Cumin, ground
1/2 ts Oregano
Salt to taste
2 ts Paprika
Cayenne Pepper to Taste
Masa Harina as needed
1 qt Beef Stock
3 c Water

1) Chop meat into 3/8 inch cubes removing all visible grisle and fat.
Brown in an iron skillet about 2 lbs at a time until grey in
colour.

2) Place in a large cast iron chili pot, adding tomato sauce and an
equal
amount of water. Add chopped onion, garlic, jalapeno peppers and
chili
powder. Simmer for 20 minutes.

3) Add cumin, oregano, salt and cayenne pepper. As moisture is
required,
add homemade beef stock until amount is used then add water if
needed.

4) Simmer covered until meat is tender, about 2 hours, stirring
occasionally. Add masa harina to achieve desired thickness. Add
paprika
for colour.

5) Cook 10 additional minutes, correct seasoning to taste. Remove and
discard jalapenos and serve. A small amount of cumin enhances aroma
when added in the last 10 minutes of cooking.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120



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