Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chili with a LIme Twist




Source of Recipe


the web


List of Ingredients




• 3 pounds trimmed, cubed beef chuck or bottom round trimmed is fine
• 2 tablespoons vegetable oil
• 3 cups (1 quart total liquid) water and 1 cup dry red wine • 2 teaspoons salt
• 1/3 teaspoon cayenne
• 2 tablespoons ground cumin
• 5 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 tablespoons paprika
• 4 cloves garlic, pressed
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon sugar
• 1 cup minced onion

Recipe



Heat the oil in a large skillet or Dutch oven and brown the beef slightly (just until gray). Add the water and simmer for 30 minutes. Add the salt, spices, garlic, tomato paste and sugar. Simmer about 2 hours, or until meat is very tender. If mixture seems too thin, pour off some and mix with 2 tablespoons flour, then return to pot and simmer to thicken. Garnish with minced onion and serve steaming hot in a bowl, with crackers or tortillas on the side