Soup Cookbook

Directions

• Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat.
• Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice, or until chilies are soft.
• Cool slightly.
• Pour into a blender.
• Add tortillas and puree until smooth.
• Chili mixture should be quite thick, with just enough liquid to puree.
• You may need to add a bit of additional stock.
• Heat oil in a large saute pan over medium-high heat.
• When oil smokes, add beef cubes and cook, stirring frequently, for 5 minutes or until just brown.
• Remove meat with a slotted spoon and set aside.
• While oil is still hot, stir in onion and cook for 5 minutes or until well browned.
• When brown, add garlic and cumin and cook for 1 minute.
• Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.
• When thick, add meat, beer, and 4 cups chicken stock, stirring well.
• Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half.
• Remove from heat and stir in the cinnamon and cilantro bundle.
• Let stand, without stirring, for 15 minutes.
• Remove cinnamon and cilantro and stir in lime juice.
• Season with salt and pepper.
• Recipe by: MEXICAN COCKTAIL BUFFET, DEAN FEARING Posted to MC-Recipe Digest V1 #768 by Sue
• net> on Aug 31, 1997