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TEXAS CHICKENHOUSE CHILE

Contributed By: R C, CT | See all of R C's recipes
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Active Time:  20 Minutes
Total Time:  2 Hours 15 Minutes
  8 servings
Originally developed as a cure for everything from saddle sores to impotence. And if you believe this, I have some lush, green pastureland with meandering trout streams in West Teas that you may want to purchase.
RECIPE INGREDIENTS
8  oz. Thick Sliced Bacon
3  lb. Round Steak, cut in 1” cubes
1  can Chipotle Chiles in Adobo Sauce, chopped
1  Tbsp. Dried Oregano, crushed
6  cloves Garlic, minced
1  Tbsp. Cumin Seed, crushed
2  Tbsp. Tabasco Sauce
1  Tbsp. Salt
2  Jalapeno Peppers, chopped
1-1/2  Qt. Water
3  Tbl. Masa Harina (or 1/4 cup corn meal)
TEXAS CHICKENHOUSE CHILE Recipe at Cooking.com
DIRECTIONS
Cut Bacon into 1/4” dice. Fry Bacon in a 12 quart stockpot, over medium-high heat until crisp. Add Round Steak cubes and brown. Add Chipotle Chiles and Adobo Sauce, crushed Oregano, minced Garlic, crushed Cumin Seed, Tabasco Sauce, Salt, chopped Jalapeno Peppers, andWater. Bring to a boil; reduce heat; cover; and simmer for 1-1/2 to 2 hours.


Skim fat from stockpot. Stir in Masa Harina (or corn meal) and simmer, uncovered, for 30 minutes; stirring occasionally. Serve with large slab of cornbread.


Date Added: 08/16/2010
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