Beef Mexicali Recipe
Ingredients
| 3 1/2-pound boneless chuck roast,well-trimmed | ||
| Flour | 2 Tablespoon | |
| Shortening | 2 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Chili powder | 2 Teaspoon | |
| Chili | 1 Can (10oz), condensed | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Corn bread or cooked rice | ||
Directions
Cut meat into thin strips; sprinkle with flour.
In skillet, brown meat in shortening; pour off fat.
Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour.
Add soup and green pepper; cook covered 1/2 hour more or until tender.
Stir occasionally.
In skillet, brown meat in shortening; pour off fat.
Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour.
Add soup and green pepper; cook covered 1/2 hour more or until tender.
Stir occasionally.
Chef
