Sun Dance Chili Recipe
2 T Lard
1 Onion
1/2 Celery stalk
1 Bell peppers
1/2 c Mushrooms
3 lb Beef, coarse grind
2 T Red chile, hot, ground
1 T Red chile, mild, ground
1/2 t Oregano, dried, pref. Mexican
1 t Cumin
3 Garlic cloves
1 t Salt
16 oz Tomatoes, whole
6 oz Tomato paste
4 oz Green chiles, whole
32 oz Kidney beans in water
1. Melt the lard, butter, or bacon drippings in a large heavy pot over
medium heat. Add the onion, celery, and bell pepper and cook until the
onion is translucent. Add the sliced mushrooms and cook for an
additional
five minutes.~ 2. Combine the meat with the ground chile, oregano,
cumin,
and garlic. Add this meat-and-spice mixture to the pot. Break up any
lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 3. Stir in the remaining ingredients except the beans. Bring
to a
boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir
occasionally.~ 4. Add the beans and their liquid and simmer,
uncovered, for
1/2 hour longer. Taste and adjust seasonings.~
Green Chilies Rellenos (stuffed Green Chili)
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