Coyote's Chili Con Carne *NO BEANS*
	2 large onions  (optional)
	garlic (1 - 6+) cloves (optional) minced
	olive oil
	chuck steak / stew meat - 3 lbs, cubed
	1 can (7oz) chipotles in adobo
	1/3 cup Hatch extra hot New Mexico *pure* chile powder
	2 tablespoons Mexican oregano
	2 tablespoons cumin (more if you like cumin)
	4 cups beef stock
	12 oz dark beer (Negro Modelo / Dos XX)
	2 lbs Roma/plumb/salsa/saledette tomatoes, diced
	Coat frying pan with olive oil, sauté onions & garlic until
	translucent. Meanwhile brown beef with some olive oil in a large dutch
	oven. After beef is browned add onions & garlic,stir. Add oregano,
	cumin, chipotles, chile powder & 4 oz beer. cook over medium heat for
	10 minutes. Add the rest of the beer, beef stock & tomatoes. Bring to
	a boil and turn heat down to a simmer. Simmer for 2 hours. Adjust
	seasoning if desired. At this point I usually add oregano, cumin &
	more chile (not *CHILI**) powder. Then simmer for 1/2 hour. Serve
	with chopped onions, shredded cheese ( jack & cheddar) and diced fresh
	chiles - I usually have jalapenos, serranos & Habs available.
	However this Coyote's chili con carne really gets better when it is
	cooled & sits overnight in the fridge- then heated & served the next

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