Ingredients
- 48 v
- 3 bell peppers (chopped)
- 2 onions (chopped)
- 2 comino (ground)
- 1 pehchauds bitters
- 1/2 masa harina
- 800 gr stew meat
- 350 ml tomato sauce
- 475 ml chickenstock
- 65 gr chili powder
- 8 gr salt
- 6 gr cayenne pepper
- 5 gr paprika
- 4 gr oregano
- 1 gr nutmeg
- 6 slices tomatos up (whole sliced)
3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves; minced Or chuck roast coarse chopped (lose the *Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth and simmer several hours until it looks good. Add the Masa to thicken the mix and when it's ready, add the Peychaud's and nutmeg to set it off. You'll know it's ready when you can't identify anything in the pot. (Get rid of those bay leaf stems) This really goes good with cornbread, but what doesn't? DWR
