peter riboni on 1/30/2007 at 2:03 am said:

this is a good recepie, i often uuse the same spices in my cooking.
I am from New Mexico and have been cooking mexican food for over twenty years.
I now live on the island of Guam, I still cook New Mexico Chilie.
I have a great recepie for Tacos.
Peter

I respect the fact that you live in a remote place such as Guam. My friend you have no clue. What part of Ohio are you from? Nambe Ohio?
I hate the fact that people pretend to be from the great state of New Mexico
Sincerely folks, if you don’t know, then please don’t comment.

I am a native american born and raised in New Mexico, more than you can say you candy a$$ed smartmouth.

Great recipe Drew, just like my grandmother used to make, except she used venison jerky.

2 tablespoons lard, butter, bacon drippings, or rendered beef fat
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
1. Heat lard in a large heavy pot over medium heat. Add onion and cook until softened.
Remove from heat.
2. Add meat, garlic, ground chiles and cumin to pot. Break up any lumps. Stir in the water and
salt. Return to heat. Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3
hours, stirring occasionally, until the meat is very tender and the flavors are well blended.
Add more water if necessary. Taste and adjust seasonings.

Try that!

Drew

me and my family make similar meals..for the guy that said yuck to cininnamon, well guess what, new mexicans do use it, it brings out the taste in certain peppers without giving it a burnt taste or something of the like…

although for my likings i add lots more stuff for my chili, i go to the local market, through in tons of veggies, and small meat/chicken…

red peppers, green peppers, yellow peppers, any kind of peppers lol, usually up to 7 peppers of different intensity and taste are thrown in, along with cininnamon, and other things mentioned hear…

dont worry bro, take it from a new mexican born and raised, by a blood line streaching back 5 generations into new mexico and each generation we add a little to it more and more…

i now use buffalo instead of meat, like the taste, but thats my linage that ill be passing to my sons…

keep the good work up very lovely article instructions the whole setup