-
1
Saute thinly cut eye of round with onions, garlic, and jalapenos, add salt, black pepper optional (affects taste, try it without!
-
2
).
-
3
Add beans and chili paste and heat until warm.
-
4
That's IT!
-
5
(Trust me!)
-
6
Top with cheese and wrap in burritos if desired.
-
7
To make Chili paste (a little time consuming but far from impossible), soak dried New Mexico Chili pods (they have a special taste, and flavor, really) in warm water for 15-30 minutes until soft.
-
8
Put hydrated pods in blender and sieve paste to remove skin and seeds.
-
9
(To make less spicy remove seeds prior to soaking).
-
10
Paste can be combined with oil, garlic, and salt and used separately as traditional enchilada sauce, or combined with pork for chili Colorado.
-
11
Or combined as is to cowboy chili.
-
12
Serve and enjoy the best.
-
13
'Chili'.
-
14
Ever.
-
15
(Traditional NM enchiladas are stacked corn tortillas dipped in prepared sauce, with layers of cheese and a fried egg on top.
-
16
Serve w/ beans and Spanish rice.
-
17
).
-
18
NOTES: Oaxaca cheese is perfect, Queso Fresco good, Mozzarella acceptable.
-
19
Canned 'ranch style' beans, prepared pinto or anasazi beans.
-
20
Scale ingredients to taste.
-
21
The sites robots don't allow this info in recipe.
