Chili Verde Con Carne

1. 1

   Partially freeze steak and cut into strips 1/8 to 1/4-inch thick.

2. 2

   Dredge meat strips in combined flour and salt.

3. 3

   In a large skillet, brown 1/3 of the meat.

4. 4

   Repeat until all meat has been browned.

5. 5

   Drain drippings.

6. 6

   Sprinkle cumin and sugar on meat. Drain tomatoes, reserving liquid.

7. 7

   Cut tomatoes into pieces and reserve.

8. 8

   Add tomato liquid, lemon juice and garlic to meat; stir to combine.

9. 9

   Stir green pepper, onion, chiles and parsley into meat mixture.

10. 10

    Cover tightly and cook on low heat for 45 minutes, stirring occasionally.

11. 11

    Stir in reserved tomatoes; continue cooking, covered, 15 minutes or until meat is tender.

12. 12

    Serve over cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.