recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
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.
tablespoons lard, butter, bacon dripping, or rendered
1 large onion, coarsely chopped
3 pounds beef chuck, cut into 1/2 inch cubes
3 medium size garlic cloves, finely chopped
1/4 cup ground hot chile or to taste
1/4 cup ground mild chile
1 tablespoon ground cumin
About 3 cups water
1 1/2 teaspoons salt
lard in a large heavy pot over medium heat.
onion and cook until softened. Remove from heat.
meat, garlic, ground chiles and cumin to pot.
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.
and adjust seasonings.
Serve with fixin's 'n mixins' of coarsely grated cheeses,
pickled jalapenos, chopped onion and sour cream with
lime wedges garnished with a "ruffle" of red chile.
with permission from Jane Butel's Southwestern Kitchen