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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Traditional red chili recipe, you can easily double or tripple it. Wonderful with pinto beans, chicos, posole, or made into enchiladas or juevos rancheros, or with just chips and cheese. Ingredients:
1# pork cut into little cubes/chunks |
1/2 cup flour |
5 tbsp (heaping) chili caribe |
4 tbsp (heaping) chili powder |
salt to taste approximately 2 tsp. |
1 large clove of garlic (minced) |
approximately 4-1/2 cups water |
Directions:
1. Soak chili caribe in 1-cup warm water for 15 minutes, then puree in blender.
2. Cut pork into small pieces; cook slowly until done and there is no moisture in pan.
3. In separate pan brown flour until lightly toasted (skip if using whole wheat). Remove pan from burner and add chili powder to flour mixing well. Add about 1-1/2 cups of cold water making a thin paste to chili and flour mixture.
4. Next add chili caribe, garlic, meat and about 2 cups of water. Add beef Granules. Bring to a boil simmering for 30 minutes or longer until white foam is gone from surface of chili.
5. Should be the consistency of gravy; add more water if needed or cook longer if too watery.
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