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Ingredients Jump to Instructions ↓

  1. 3 Lb Stew meat*

  2. 1 Tb corn oil -- if needed

  3. black pepper to taste

  4. 1/2 C chili powder

  5. 1 Tb salt

  6. 3 bell peppers -- chopped

  7. 2 Large onions -- chopped

  8. 2 Ts Ground comino and seeds

  9. 2 Ts paprika

  10. 2 Ts cayenne pepper

  11. 2 Ts oregano

  12. 2 C chicken stock -- or your choice

  13. 1 12 Oz can tomato sauce

  14. 6 whole tomatos sliced up

  15. 1/2 C masa harina

  16. 1 48 Oz Can v

  17. 1 Tb Dried red peppers**

  18. jalapenos -- to taste

  19. 1 Dash pehchaud's bitters

  20. 2 cups brown beans - cooked

  21. 1 Pinch nutmeg

  22. 2 Tsp red pepper flakes

  23. 3-6 ea large cloves garlic; chopped

  24. 2-3 ea magnolia leaves; minced

Instructions Jump to Ingredients ↑

  1. 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, hey it Arkansas Style!! warm up dude!!

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