ROUTE 66 CHILI

      Title: ROUTE 66 CHILI
  Categories: Chili, Times, Beef, Meats, Beans
       Yield: 12 Servings
  
 MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------
 
 MMMMM----------------L.A. TIMES FOOD SECTION 2/92---------------------
     1/2 lb Dry red beans
       1 lb Top sirloin
       1 lb Chili-grind beef
       2 lg Spanish onions; diced
       3 lb Tomatoes; cubed
       1 cn (16 oz) tomato puree
       5 cl Garlic, minced
       1    12 oz bottle stale Mexican
            Beer
       2 ts Ground cumin
       2 ts Ground coriander
       2 ts Mexican oregano
       3 ts Chili powder
       3    Bay leaves
            Salt
            White pepper
  
       Rinse and cook beans in water to cover until just tender, about 1
   1/2 hours or according to package directions. Set aside.
       Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry
   pan until browned. Remove beef cubes and add ground beef. Saute until
   browned and crumbly. Drain off excess fat. Return sirloin cubes to
   pan and add onions, tomatoes, tomato puree, garlic and beer. Add
   cumin, coriander, oregano, chili powder and bay leaves. Season to
   taste with salt and white pepper.
       Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add
   beans to chili mixture and simmer until reheated or serve beans on
   side. Discard bay leaves and correct seasonings, if necessary.
       Each serving contains about: 293  calories; 95 mg sodium; 54 mg
   cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2
   grams fiber; 43% calories from fat.
       Source: A truck stop outside Albuqurque, in Pecos, on the new U.S.
   Highway 40. Now also served at the Whole Enchilada Restaurant in
   Beverly Hills by Alan Philips, owner.
       Presented by: Rose Dosti, L.A. Times article, "One for the Road",
   Chef's Secrets, 2/20/92, page H24.
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