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Preparation
In 5 quart 1Dutch oven, combine bacon and oil.
Cook until bacon has rendered its fat, add meat, cook about 25 minutes on medium heat (stirring).
Add onions, garlic, chili powder, cumin, oregano, cayenne pepper, and chilis.
Bring to a boil and add chicken stock.
Lower heat and simmer for 1 1/2 to 2 hours.
Add salt, if needed.
If chili is to thick, add some water.
If its too thick, add the cornmeal (your call).
Cook for an additional 30 to 45 minutes.
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Ingredients
1/2 lb Bacon, finely chopped
2 tb Vegetable oil
3 lb Armadillo
2 lg Yellow onions, peeled and chopped
8 lg Garlic cloves, chopped
1/3 c Chili powder
3 tb Ground cumin
1 1/2 tb Dried Mexican oregano
1 ts Cayenne pepper
1 3 oz can green chilis
6 c Chicken stock
Salt to taste
2 Or 3 Tablespoons yellow cormeal (OPTIONAL) as thickener
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Love Making Tips - Soups and stuff | Chili [1]
Posted by: n\a |
Rating: 0.00
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