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Santa Cruz Chili con Carne
(Use this recipe when making tamales)
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| 4 lbs beef, cubed |
2 cups Santa Cruz Original Chili Paste |
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| 2 quarts water |
1/2 tsp granulated garlic |
| 1 tbs salt |
1/2 tbs oregano |
| 2 tbs shortening |
1/4 tsp cumin seeds, ground |
| 3 tbs flour |
2 cups meat broth |
Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes.
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