This chile is spicy and hot, and can be used to fill burritos. Notice this is "CHILE" which usually means southwestern style, using chiles, instead of 'chili' which is used back east.
4 tablespoons red chili powder or 4 tablespoons green chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin or 1 1/2 teaspoons comino
2 teaspoons crushed red pepper flakes
4 cups beef broth or 4 cups beer
1 tablespoon salt
1 teaspoon sugar
2 tablespoons cornmeal
1/2 lemons or 1/2 lime, juice of
shredded cheddar cheese
chopped onion
sour cream
Steps:
Brown the meat and onions and garlic in the oil in a stockpot.
Add all but cornmeal, lime, cheese, chopped onions, and sour cream.
Simmer over low for 3-6 hours, stirring occasionally.
Take off heat and refrigerate without eating.
In morning, scrape fat off top and put back on stove.
Sprinkle on the cornmeal; stir.
Add in lime.
Allow to simmer and thicken slightly.
Serve with a cold beer.
Use the cheddar, onino, and sour cream for garnish.
Serve.
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