REDEYE CHILE AND COWPOKE CORNBREAD
Source of Recipe
the web
List of Ingredients
2 Tbs. oil
2 onions, chopped
1-1/2 lbs. ground chuck or round
1/4 lb. ground breakfast sausage
3 garlic cloves, minced
1 (15 oz.) can tomatoes, drained and chopped
1 (6 oz.) can tomato paste
1 can beer
1/2 cup strong black coffee
1 can beef bullion
3-4 Tbs. chili powder*
1 Tbsp. cumin seed, toasted
1 Tbs. cocoa powder
1 tsp. oregano
1 tsp. red pepper or to taste
1 tsp. coriander
salt to taste
3 cans kidney or pinto beans
chopped Jalapeno peppers
accompaniments
* home-grown powdered chiles, Ancho, NM, etc.
Recipe
In a small skillet brown sausage. Drain and reserve. Pour oil into a large stockpot and saut� onion, ground beef and garlic. Cook until meat is lightly browned. Drain grease. Add rest of ingredients except jalapenos. Cook for 1-1/2 hr. and then add beans and salt to taste. Simmer for 30 minutes more. Thicken with masa harina mixed with a little water if necessary.
Serve with chopped onions, shredded Monterey Jack cheese, chopped Jalapeno peppers, and Cowpoke Cornbread. (Recipe follows)
COWPOKE CORNBREAD
1 cup cornmeal mix
1/2 cup self-rising flour
1/4 tsp. baking soda
1 cup buttermilk (nonfat is OK)
1 (8 oz.) can creamed yellow corn
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 cup shredded cheddar cheese
2-3 chopped jalapenos (or more to taste)
1/4 cup chopped onions
Combine dry ingredients, including peppers and cheese; add wet ingredients and mix just until combined. Pour into hot iron skillet or 8" square pan. Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.
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