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| Huge Boxes of Locally Grown Chilis, Roasted to Order |
In the summer, supermarkets sell a lot of steaks. That means that the cuts of beef that aren't suitable for steaks will be abundant and cheap. So when the neighborhood's grills are full of steak, I buy the less tender cuts to make New Mexico style "Chilis Verdes con Carne". This is just what it says in Spanish: green chilis with meat. It combines the essentials of New Mexican cooking, green chilis, garlic, onions and slow-cooked beef with the classic spices of Old Mexican molés.
It's called
10-pound chili because it takes 10 pounds each of the three main ingredients.
The recipe makes about 4 gallons of chili, which is enough for a crowd, or to freeze for later use. Start it the day before you plan to serve it, because the time in the oven is when all the flavors blend together.
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