thehotpepper.com
07-31-2006, 11:33 PM
A hearty chili/stew recipe. Ingredients bolded.
Two rib-eye steaks about 3/4 thick each. Trim all outer fat. Cut the steaks into 3/4 inch cubes. Braise the cubes in a dutch oven with 1/4 cup olive oil. When browned on all sides, add 5 cloves of garlic (whole, or chopped) and slightly brown. Now add 2 large cans of crushed tomatoes, 3 12 oz. bottles of pale ale beer, and 1/2 tablespoon salt. Spice it up with 1/2 tablespoon cumin, 3/4 tablespoon freshly ground corriander seeds, 3/4 tablespoon black pepper, 1 tablespoon freshly ground ginger, and whatever you want to add for heat! As hot sauce lovers, this is up to you. Cover up the pot and simmer on low for 2 hours. Take two baking potatoes, peel and cube into 3/4 inch cubes. Put into the pot. Cut the kernels off of three ears of white corn. Add to the pot. Simmer one more hour. Add water/salt if needed.
Two rib-eye steaks about 3/4 thick each. Trim all outer fat. Cut the steaks into 3/4 inch cubes. Braise the cubes in a dutch oven with 1/4 cup olive oil. When browned on all sides, add 5 cloves of garlic (whole, or chopped) and slightly brown. Now add 2 large cans of crushed tomatoes, 3 12 oz. bottles of pale ale beer, and 1/2 tablespoon salt. Spice it up with 1/2 tablespoon cumin, 3/4 tablespoon freshly ground corriander seeds, 3/4 tablespoon black pepper, 1 tablespoon freshly ground ginger, and whatever you want to add for heat! As hot sauce lovers, this is up to you. Cover up the pot and simmer on low for 2 hours. Take two baking potatoes, peel and cube into 3/4 inch cubes. Put into the pot. Cut the kernels off of three ears of white corn. Add to the pot. Simmer one more hour. Add water/salt if needed.