Rice Pudding No. 2
INGREDIENTS:
1 3/4 lb Chili Grind Meat 3 ea Jalapeno chilies, seeded
3 sl Bacon -chopped fine
1 T Cumin seed, roasted and 1 ea Habanero chili, seeded
-ground -chopped fine
1 T New mexican chili powder, 1 lg Clove garlic
-plain 2 ea 15 oz cn stewed tomatoes
1 T Ancho chili powder, plain -(pureed in a blender)
1 T California chili powder, 1 ea 12 oz can beer
-plain 1 t Beef base
1 t Mexican oregano, crushed 3 t Paprika, sweet
1/4 t Thyme 1 t Coriander powder
1/4 t Allspice 1/4 t Cayenne pepper
1/4 t Dried cilantro 1 ea Shot Jim Beam Bourbon whisky
1 lg Onion (chopped fine) 2 T Olive oil
2 ea Stalks celery (chopped fine) Masa Harisa (Corn Flour for
1 cn El Paso green chiles (mild) -Thickening)
1 3/4 lb Chili Grind Meat 3 ea Jalapeno chilies, seeded
3 sl Bacon -chopped fine
1 T Cumin seed, roasted and 1 ea Habanero chili, seeded
-ground -chopped fine
1 T New mexican chili powder, 1 lg Clove garlic
-plain 2 ea 15 oz cn stewed tomatoes
1 T Ancho chili powder, plain -(pureed in a blender)
1 T California chili powder, 1 ea 12 oz can beer
-plain 1 t Beef base
1 t Mexican oregano, crushed 3 t Paprika, sweet
1/4 t Thyme 1 t Coriander powder
1/4 t Allspice 1/4 t Cayenne pepper
1/4 t Dried cilantro 1 ea Shot Jim Beam Bourbon whisky
1 lg Onion (chopped fine) 2 T Olive oil
2 ea Stalks celery (chopped fine) Masa Harisa (Corn Flour for
1 cn El Paso green chiles (mild) -Thickening)
Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours.
Submitted
Submitted