Chile Con Carne Filling and Sauce
|Round steak/Lean stewing beef, pork / chicken||1 1⁄2 Pound|
|Bacon drippings||2 Tablespoon|
|Red chile sauce/1/2 cup ground pure red chili||1 Cup (16 tbs)|
|Mexican oregano||1 Pinch|
|Garlic||1 Clove (5 gm), minced|
|Meat stock||2 Cup (32 tbs)|
1 Simmer the meat in water to cover over medium to low heat. Cook until tender.
2 Cut meat into very tiny cubes, or chop in an electric blender at low speed. Heat the drippings in a large skillet. Add the meat and brown.
3 Add the flour, stirring constantly, and lightly brown the flour. Remove pan from the heat; when mixture is slightly cooled, add the chile sauce or ground chile; stir.
4- Season with salt, oregano and garlic. Add a scant cup of meat stock if using the chile sauce, more if using ground chile. Continue to add more, little by little, as the mixture simmers, stirring constantly. Cook for at least 30 minutes to blend the flavors. The sauce should be very thick and smooth.