Santa fe red
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Santa fe red
  Tex-mex    Chili  
Last updated 6/12/2012 1:21:27 AM. Recipe ID 53655. Report a problem with this recipe.
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      Title: Santa fe red
 Categories: Main dish, Meats, Tex-mex, Chili
      Yield: 6 Servings
 
      3 lb Pork shoulder coarse ground
      1 ts Salt
      8 tb Chili powder
      1 ts Cayenne flakes
    1/2 ts Ground Mexican oregano
      3 tb Ground cumin
      1    12oz can. beer (not lite)
      3 c  Stewed tomatos
      1 c  Tomato paste
      2    Med. onions coarsely choppe
      1 c  Chicken broth
    1/2 ts Allspice
 
    3-4 ea  medium cloves of garlic minced Pour beer, chicken broth,
  stewed tomatos, and tomatos paste into a large mixing bowl. Mix
  throughly and set aside. Into a large cast iron pot melt 2 Tblspns
  bacon grease. Saute' the meat with the onions and 1/2 of the garlic.
  When the meat is fairly well done, pour mixture in the bowl, into the
  pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin,
  the pepper flakes, salt, & the oregano as it cooks. Bring to a medium
  boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs.
  stirring frequently. 5 minutes before taking off of the heat add the
  remianing cumin & stir well. You may water by the 1/2 cup if
  necessary to make this less thick or masa harina (fine ground yellow
  cornmeal) by the 1/4 cup to thicken it. **NOTE**
        Very good on hot dogs! ENJOY!!!
 




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Recipe ID 53655 (Apr 03, 2005)

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