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Meat-Lovers Digest, Vol 11, Issue 6

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    Message 1 of 1 , Nov 17, 2012
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      Today's Topics:

      1. Chili Colorado (Julie & Miss Mercy)


      Message: 1
      Date: Fri, 16 Nov 2012 20:12:31 -0500
      From: "Julie & Miss Mercy" <luvlabguidedogs@...>
      To: <Undisclosed-Recipient:;>
      Subject: [Meat-Lovers] Chili Colorado
      Message-ID: <7772837C917648F0910D52C54CED69F6@JuliePC>
      Content-Type: text/plain; charset="iso-8859-1"

      Chili Colorado
      By E. Nigma on October 31, 2008
      2 -3 lbs beef shoulder, cut into 1-inch cubes
      1/2 cup flour
      4 tablespoons oil
      5 teaspoons chili powder
      2 teaspoons ground cumin
      2 teaspoons garlic powder
      1 teaspoon onion powder
      6 ounces tomato paste
      2 cups water
      salt and pepper

      1. Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
      2. Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
      3. Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
      4. Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
      Julie Morales
      email: mercy421@...
      Windows Live: inlovewithchrist@...
      Currently in Albemarle, Stanly County, North Carolina Clear, 36.9?F Wind:Calm


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      End of Meat-Lovers Digest, Vol 11, Issue 6
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