Ingredients

How to make it

  • IN A LARGE CLEAR PLASTIC FOOD BAG, ENOUGH TO HOLD THE BEEF, ADD 2 TABLESPOONS OF COURSE GROUND FRESH PEPPER, SALT, 5 TABLESPOONS OF CUMIN, 4 TABLE SPOON CHILI POWDER, 1 TEASPOON CINNAMON, 1/8 CUP HARINA MASA.
  • BLEND ALL OF THE DRIED INGREDIENTS IN THE BAG BY SHAKING WELL. ADD THE MEAT. SHAKE THE BAG WELL.
  • IN A LARGE POT ON MED HIGH HEAT BRING THE MANTECA TO A FOAMING ROLL AND ADD THE COATED MEAT. COOK FOR 10 MINUTES, STIRRING TO BROWN ALL THE MEAT.
  • REMOVE THE MEAT WITH A SLOTTED SPOON. LEAVE THE JUICES IN THE POT.
  • ADD THE OLIVE OIL AND SAUTE THE ONIONS AND FRESHLY GRATED GARLIC UNTIL SOFT. ADD THE HABANEROS AND SAUTE FOR ABOUT 3 MINUTES. ADD THE TOMATO PASTE. ADD THE REMAINING CUMIN, CINNAMON OREGANO AND CHILI POWDER.
  • ADD THE BEER AND THE CHICKEN STOCK AND STIR COMPLETELY
  • ADD THE TOMATOES AND RESERVED MEAT- BRING TO A SIMMER AND COOK FOR 1 ½ -2 HRS.

Reviews & Comments 4

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    " It was excellent "
    choclytcandy ate it and said...
    you have some FANTASTIC recipes. thanks for sharing.
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  • cocinera 11 years ago
    masa harina and manteca oh yeah its good im making this soon
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  • sas 11 years ago
    vikirose: Manteca is lard. It really adds flavor to the chili.
    Sas
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    " It was excellent "
    vikirose13 ate it and said...
    This sounds great. Really like Mexican style stews. What is "manteca"?
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