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

Short-Skirt Chili




Source of Recipe


Chili Cooking


List of Ingredients




3 lbs beef skirt (tenderized, if possible)

1/4 cup honey

1/4 cup soy sauce

16 oz canned green chiles (4 4-oz cans)

3 tomatoes

1 large white onion

4 dried chili anchos

2 cloves garlic

2 tsp ground comino (cumin seed)

1 tsp Mexican oregano

1 tsp paprika

Recipe



Cut the stems from the anchos, and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender with the garlic until smooth.

Slightly warm the honey and mix in the soy sauce. Coat beef skirt with meat tenderizer (if you think necessary) and honey-soy and let sit 15 minutes. Cook beef skirt on very hot grill, basting often with honey/soy mixture. I prefer a fairly charred result.

Cut beef skirt across the grain into 1/4" strips, and set aside a little for snacking. Dice the green chiles, onion, and tomatoes. Add the beef, vegetables, and spices to large pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Cook until meat is really tender