* Exported from MasterCook * Chunky Beef Posole Chili Recipe By : Michael's Place - Show #ML1A31 Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Beef shoulder or bottom round - stew meat -- cut in 1-1/2" - cubes Salt and pepper 3 tb Olive oil, vegetable oil, or - lard 1 1/2 c Onions (2) -- chopped 2 Jalapeno peppers -- seeded, - chopped 2 tb Ground cumin 2 tb Chipotle chili paste * 2 tb Garlic -- chopped 1/2 c Crushed tomatoes 1/4 c Grits 2 c Water 1/4 c Cilantro leaves -- roughly - chopped 1/2 c Scallions -- chopped Sour cream Corn tortillas -- toasted and - crumbled Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned. Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1-1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream, and tortilla sprinkled on top. Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Posted by: RecipeLu on Jun 07, 1998 - - - - - - - - - - - - - - - - - -