Chunky Beef Posole Chili

Recipe Ingredients

2 lbs	908g / 32oz	Beef shoulder or bottom round stew meat - cut in 1 1/2" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil, vegetable oil or lard
1 1/2 cups	93g / 3.3oz	Chopped onions
2		Jalapeno peppers - seeded, chopped
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Chipotle chili paste - (2 to 3 dried
		Chipotle peppers, soaked, seeded, pureed)
2 tablespoons	30ml	Chopped garlic
1/2 cup	31g / 1.1oz	Crushed tomatoes
1/4 cup	59ml	Grits
2 cups	474ml	Water
1/4 cup	4g / 0.1oz	Roughly-chopped cilantro leaves
1/2 cup	73g / 2.6oz	Chopped scallions
		Sour cream
		Corn tortillas - toasted and crumbled

Recipe Instructions

Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned. Remove the meat and set aside in a bowl.

Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A31 broadcast 04-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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