Receta Beef Or Venison And Hominy Chili Red Sage
by Global Cookbook

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	Raciónes: 8

Ingredientes

3 Tbsp. vegetable oil
2 lb beef round steak or possibly venison shoulder or possibly leg meat cut into 1/2" cubes & patted dry
2 c. minced onion
3 Tbsp. chopped garlic
1 Tbsp. cracked black pepper
2 Tbsp. grnd cumin
2 Tbsp. grnd cinnamon
2 x dry ancho chilis seeded California or possibly mild New Mexico soaked in warm water for 20 min and minced
3 Tbsp. chili pwdr
1 Tbsp. chopped fresh thyme or possibly 1 teaspoon dry
1 Tbsp. chopped fresh oregano or possibly 1 teaspoon dry

6 c. (4 bottles) dark Mexican beer Samuel Adams works well
3 c. minced tomatoes
2 Tbsp. Wondra flour
2 c. cooked black beans rinsed if canned about 3/4 c. dry beans
3 c. cooked whole hominy rinsed if canned available in Hispanic markets and many supermarkets
3 Tbsp. fresh lemon juice
1/2 tsp grated lemon zest
1/2 c. minced cilantro
2 x fresh jalapeno chilis seeded and minced
2 x fresh serrano chilis seeded and minced salt and freshly grnd black pepper to taste

In a large kettle heat 1 Tbsp. of the oil over moderately high heat till it is warm but not smoking. Brown the beef, add in the remaining 2 Tbsp. of oil, onion and garlic. Cook, stirring, till the onion is golden brown - 8 to 10 min. Reduce the heat to moderately low, add in the pepper, cumin, cinnamon, ancho chilis and chili pwdr. Cook the mix, stirring, for 10 min. Don't let the spices burn. Add in the thyme, oregano, beer and tomatoes. Simmer the mix, uncovered, till the meat is tender - about 1 1/2 hrs. Stir in the flour and cook briefly till the sauce is slightly thickened, adding more flour if necessary. Add in the beans, hominy, lemon juice, zest, cilantro, jalapenos, serranos, salt and pepper. Cook for 10 min and serve.