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Reviews Date of last review
Thu October 11, 2007
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 teaspoons olive oil --
3 pounds beef chuck -- cut
into 1/2-inch cubes
2 1/2 teaspoons salt --
1 cup chopped onions --
finely chopped
1 cup chopped green bell
2 teaspoons chopped
jalapenos -- finely chopped
5 cloves garlic -- crushed
2 tablespoons Chili Powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground red
5 tablespoons tomato
Lime wedges and sour
cream -- for garnish

How To Prepare: 1. Heat 1 teaspoon oil in a
large skillet. Sprinkle beef
with 1/2 teaspoon salt.
Brown meat over
medium-high heat in two
batches; transfer to Dutch
oven. Pour drippings into
one-quart measure; add
enough water to make 4

2. Heat remaining oil in
same skillet. Add onions,
peppers, jalapeno and
garlic; cook 4 to 5 minutes,
until softened. Stir in
remaining salt and spices;
cook 1 minute. Stir in
tomato paste; cook 1
minute, then add 1 cup
water mixture. Bring to a
boil; scrape up any brown
bits and stir into beef. Add
remaining water; bring to a

3. Cover and simmer over
low heat 1 1/2 hours.
Increase heat to medium;
uncover and cook 30
minutes more.

4. Garnish with lime and
sour cream, if desired.
Makes 6 servings.

Source: www.lhj.com
NOTES : Counts for lime
wedges and sour cream
not included in totals.
Number of Servings: 6
Carbs per serving - include all nutritional information if known: 9.3g
Effort (Easy, Average, Difficult): Easy

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