Recipes from the Southwest US :: Southwestern Soups, Stews and Chilies

3 med. tomatoes
1 large Bermuda onion, finely chopped
1/4 tsp. dried Mexican oregano
2 tsp. paprika
5 large garlic cloves, finely chopped
4 lbs. beef shank, coarsely ground
1 Tbsp. lard, butter or bacon drippings
4 scallions, chopped
5 green bell peppers, chopped
5 fresh Serrano chiles, chopped
1 lb. chorizo sausage or hot non-Italian sausage
4 med. garlic cloves, finely chopped
2 tsp. salt
4 Tbsp. ground hot red chile
4 Tbsp. ground mild red chile
3 Tbsp. cumin seeds
Beer
Water

Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

Melt the lard, butter, or bacon drippings in a heavy skillet over med. heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

Place the cumin seeds in a 300 degree F oven for a few mins. until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Let it come to a boil over med.-high heat, then lower the heat and simmer, uncovered or without a lid for 4 to 6 hours. Taste and adjust seasonings.