Spiced Mexican Beef Chili

1. 1

   Take lean beef and cut in small dice, put to cook with a little oil.

2. 2

   When well braised, add some onions, a clove of garlic chopped fine and one tables poon flour.

3. 3

   Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, camino, and coriander.

4. 4

   The latter can be purch ased at any drug store .

5. 5

   Take dried whole peppers and remove the seeds, cover w ith water and put to boil and when thoroughly cooked pass through a fine strainer.

6. 6

   Add sufficient puree to the stew to make it good and hot, and salt to taste .

7. 7

   To be served with a border of Mexican beans (frijoles), well cooked in salted water.

8. 8

   Boil beans in an earthen vessel until soft (four to eight hours).

9. 9

   Mash and put them into a frying pan of very hot lard and fry until comparatively dry and light brown.

10. 10

    Sometimes chopped onions are put int o the lard before the beans are added and sometimes pods of red pepper or grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.