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Route 66 Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROUTE 66 CHILI
 Categories: Chili, Times, Beef, Meats, Beans
      Yield: 12 Servings
 
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------

MMMMM----------------L.A. TIMES FOOD SECTION 2/92---------------------
    1/2 lb Dry red beans
      1 lb Top sirloin
      1 lb Chili-grind beef
      2 lg Spanish onions; diced
      3 lb Tomatoes; cubed
      1 cn (16 oz) tomato puree
      5 cl Garlic, minced
      1    12 oz bottle stale Mexican
           Beer
      2 ts Ground cumin
      2 ts Ground coriander
      2 ts Mexican oregano
      3 ts Chili powder
      3    Bay leaves
           Salt
           White pepper
 
      Rinse and cook beans in water to cover until just tender, about 1
  1/2 hours or according to package directions. Set aside.
      Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry
  pan until browned. Remove beef cubes and add ground beef. Saute until
  browned and crumbly. Drain off excess fat. Return sirloin cubes to
  pan and add onions, tomatoes, tomato puree, garlic and beer. Add
  cumin, coriander, oregano, chili powder and bay leaves. Season to
  taste with salt and white pepper.
      Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add
  beans to chili mixture and simmer until reheated or serve beans on
  side. Discard bay leaves and correct seasonings, if necessary.
      Each serving contains about: 293  calories; 95 mg sodium; 54 mg
  cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2
  grams fiber; 43% calories from fat.
      Source: A truck stop outside Albuqurque, in Pecos, on the new U.S.
  Highway 40. Now also served at the Whole Enchilada Restaurant in
  Beverly Hills by Alan Philips, owner.
      Presented by: Rose Dosti, L.A. Times article, "One for the Road",
  Chef's Secrets, 2/20/92, page H24.
 
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