New Mexico Chili
1.5-2 lbs. cubed beef
1-2 onions, chopped
1 T chili powder
1 T cumin
2 cans ranch-style beans
1 cup red wine
2 cups beef broth
2 cups water
2 cloves garlic, chopped
2-3 T masa harina
lots of New Mexico green chile
Directions
In a big pot, fry the beef in a little oil. Add garlic,
stir, continue cooking for a couple of minutes, then add
everything else and cook for about 20 minutes. Serve
with sour cream on top and flour tortillas on the side.
A sure-fire hit!
Previous
Recipes
SPITFIRE SHRIMP
1 lime, juiced
1/4 cup hot sauce
1 tbs ground cumin
1/2 tsp crushed red pepper flakes
1 tbs crab boil seasoning
4 cloves garlic, crushed & chopped
2 shallots, chopped
1 tbs extra virgin olive oil
2 tbs butter, unsalted
1 pound shrimp, peeled, deveined with tails on
chives, chopped for garnish
Directions
Preheat a large non-stick skillet over med high heat.
Combine the lime juice, cumin, red pepper flakes and
seafood seasoning blend in a large bowl, set aside.
Saute the garlic and shallots in the olive oil and
butter for 1 minute, add the shrimp and cook for 3
minutes or until pink and firm. Toss the shrimp into the
bowl of seasonings, mix to coat thoroughly. Top with
chopped chives. Serve warm or chilled.
Tips
Can serve warm over pasta for entree, or chilled as is
for an appetizer.
