Dr.randy Jouno's Guadalajara~mx Champ Chilichili 1/4 cup oil 4 lb top round steak; trimmed 1 into 1/4-inch cubes 6 cup water 5 6oz cans tomato paste 1/2 cup instant minced onion 2 1/2 tablespoon celery salt 3 tablespoon chili powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon coriander seed; ground 1/2 teaspoon cumin seed; ground 1/2 teaspoon ground ginger 1/2 teaspoon marjoram leaves; crushed 1/2 teaspoon oregano leaves; crushed 1/2 teaspoon paprika 1/2 teaspoon thyme leaves; crushed 1/2 teaspoon sage leaves; crushed 1 pinch red pepper; ground 27 oz can whole green chiles 1 drained, seeded; & chopped 4 oz bar milk chocolate; broken Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all sides. Remove with a slotted spoon and set aside. Repeat until all beef is browned. Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water, tomato paste, onions, celery salt, spices, herbs and green chiles; mix well. Boil, then reduce heat to simmer, covered, for 90 minutes, stirring occasionally. Add remaining water. Mix in chocolate; simmer, covered for 30 minutes, stirring often. |
