Mexican Green Chili Stew Recipe

I want to share some Mexican Recipe with you.Here you enjoy Mexican Green Chili Stew with beef Recipe..Lets try to make it at home..

 

Ingredients : 

• 1 tablespoon vegetable oil 
• 2 pounds cubed beef stew meat 
• 1 onion, chopped 1 (10 ounce) can diced tomatoes with green chile peppers 
• 1 1/2 cups beef broth 
• 1 (4 ounce) can chopped green chile peppers 
• 1 teaspoon garlic salt 
• 1 teaspoon ground cumin salt to taste ground black pepper to taste 
•  2 large potatoes, peeled and cubed 

Directions : 

• In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. 
• Stir in the garlic salt and cumin. Salt and pepper to taste. 
• Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Beef Recipe :Cocktail Meatballs

  Another Beef Recipe...Try it at your home..very easy and tasty recipe...

Ingredients :

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice
•  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

 

 

 

 

 

 

 

 

Beef Recipe : Beef Chili

Enjoy Some Beef Recipe.Now you enjoying Beef Chili recipe..

Ingredients :

• 3 tablespoons olive oil 
• 3 pounds beef shoulder, 
• cut into large cubes Sea salt and freshly ground black pepper 
• 2 tablespoons ancho chili powder 
• 1 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 1 tablespoon sweet paprika 
• 1 tablespoon dried oregano 
• 1/4 teaspoon ground cinnamon 
• 2 onions, 
• diced 10 garlic cloves, 
• halved 3 canned chipotle peppers in adobo, 
• chopped 1 jalapeno, seeded and chopped 
• 1 teaspoon sugar 
• 2 tablespoons tomato paste 
• 1 (28-ounce) can whole tomatoes, 
• crushed by hand 1/2 cup masa harina 
• 3 cups shredded white Cheddar, 
• for garnish 2 bunches chopped chives, 
• for garnish 1 1/2 cups sour cream, 
• for garnish 

Directions :

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

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