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2 lb Ground Beef, Lean, preferably Chuck
2 1/2 c Onion, chopped
1 tb Salt
1 ts Black Pepper, freshly ground
3 c Water
4 tb Butter
2 Bell Peppers seeded and chopped
2 Cloves Garlic, minced
1/4 c Flour
2 tb Chili Powder
2 c Stewed Tomatoes, with Juice, chopped
20 To 40 Corn Tortillas
Vegetable Oil, for frying
1 lb Velveeta Cheese, grated
Chopped Scallions, include Some Green Tops
Chopped Hot Peppers (See Note), optional
NOTE: Use a combination of cherry and jalapenos.
First, cook the meat. In a large heavy pot, place the meat, 1/2 cup of onion, 2 tsp of salt and black pepper. Add the water and bring to a boil; then lower the heat and simmer for about 20 minutes. Remove from heat and let juices rise.
In a large heavy soup pot or Dutch oven, melt the butter over moderate heat. Cook the remaining 2 cups of onion, the peppers and garlic for abour 6 minutes, stirring constantly. Stir in flour, the remaining tsp of salt and the chili powder. Stir for 2 minutes. Add the tomatoes.
Draw off 2 cups of the meat stock and add the the chili mixture. (The meat should now be rather dry. If not, cook it down for a few minutes.) Set the meat aside. Simmer the chili mixture, uncovered, until thick, about 40 minutes, stirring often.
Lightly fry the corn tortillas in oil just until they turn limp. Dip them into the sauce, and fill with about 3 Tbs meat and sprinkling of grated cheese. Roll up, and arrange on a warm platter and top with remaining sauce, meat and cheese. Add a sprinkling of scallions. Serve hot peppers on the side, if desired. (This is a mild version, but you can add more chili powder if you want a hotter version.)