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Bowl O'Red

The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks. It has won numerous chili cook-offs and is one of the really true original chiles.

2 tablespoons shortening, preferably solid shortening

1 large onion, coarsely chopped

3 pounds beef chuck, cut into ½-inch cubes

3 medium-size garlic cloves, finely chopped

¼ cup ground hot chile or to taste

¼ cup ground mild chile

1 tablespoon ground cumin

About 3 cups water

1-1/2 teaspoons salt

 
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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