Route 66 Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Dry red beans
1 lb	454g / 16oz	Top sirloin
1 lb	454g / 16oz	Chili-grind beef
2 lbs	908g / 32oz	Spanish onions - diced (large)
3 lbs	1362g / 48oz	Tomatoes - cubed
1		Tomato puree - (16 oz)
50		Garlic - minced
1		Stale Mexican beer
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Mexican oregano
3 teaspoons	15ml	Chili powder
3		Bay leaves
		Salt
		White pepper

Recipe Instructions

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer.

Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.

Source:
A truck stop outside Albuquerque, in Pecos, on the new U.S. Highway 40. Now also served at the Whole Enchilada Restaurant in Beverly Hills by Alan Philips, owner. Presented by: Rose Dosti, L.A. Times article, "One for the Road", Chef's Secrets, 2/20/92, page H24.

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