Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
2 T Lard
1/2 Celery stalk
1 Bell peppers
1/2 c Mushrooms
3 lb. Beef, coarse grind
2 T Red chili, hot, ground
1 T Red chili, 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 chilies, whole
32 oz. Kidney beans in water
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.
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.
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.
Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.