Prep 15 mins
Cook 45 mins
This is something my family made growing up and I have no idea where the recipe came from. We always served it over rice and with sour cream on the side.
- 4 lbs beef chuck, cut in 1/2 inch cubes
- 3 tablespoons cumin seeds
- 3 tablespoons oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 4 tablespoons hot chili powder
- 2 tablespoons mild chili powder
- 2 tablespoons hot paprika
- 1 tablespoon oregano
- 2 tablespoons salt
- 2 tablespoons cornmeal
- Cut meat into ½ inch cubes.
- Toast seeds over high heat in a heavy skillet for 2 to 3 minutes. Remove from heat and set aside.
- Heat 2 tablespoons oil in Dutch oven. Cook onions and garlic 3-4 minutes until softened. Remove and set aside.
- Heat remaining tablespoon of oil in a pot; add meat and brown quickly over medium high heat. Add to dutch oven with onions and garlic. Mix well. Lower heat to medium.
- Sprinkle all seasonings into pot and stir until meat is well coated. Add enough water to cover. Simmer uncovered 1 ½ to 2 hours or until the meat is tender. Continue to add water if necessary. Once cooked, if sauce is too thin, mix cornmeal with enough water to make a paste, stir in and cook 10 minutes longer. (We always add this anyway.).