| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Beef top sirloin steak cut into 1/2-inch cubes Or- ground chuck |
| 1 Tasse | corn frozen |
| 2 | Cans beef broth (14-1/2 oz. each) |
| 1 1/2 Tasse | water |
| 1/2 | red bell pepper chopped |
| 6 | Corn tortillas cut in strips |
| 1/2 | Poblano pepper; chopped |
| 2 Esslöffel | chilli powder |
| 1 | Celery stalk chopped |
| 2 Teelöffel | ground cumin |
| 1 | Carrot chopped |
| 1 Teelöffel | oregano dried leaves |
| 2 | Jalapeno peppers finely diced |
| 2 | cloves garlic minced |
| 1 Tasse | Jicama; diced |
| 32 x ca. 30 g | Canned black beans, rinsed |
| 2 Esslöffel | cilantro Fresh, chopped |
| 3 | Roma tomatoes; chopped |
| | salt |
| | pepper |
|
The variety of fresh vegetables in this unique chili give it an original flavor. And, your waistline will smile!
Heat broth and water over medium heat in a 4 quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve. Meanwhile, brown beef over medium heat in a non-stick skillet, drain fat, and add seasonings. Add beef and vegetables. Except jicama and cilantro, to stock pot. Simmer on low heat 30 min. To 1 hour. Season to taste. Just before serving, stir in jicama and cilantro.
Serving Suggestion: Cornbred Muffins or Corn Tortillas and Stewed Apples.
- http://www. Txbeef. Org
|
|
Anmerkungen zum Rezept:
keine |
