Title: Yeast Free Chili Con Carne
Categories: Chili Ethnic
Yield: 1 Servings
r, if necessary, toIAdd the pulled meat to the sauce and simmer very
slowly
³×L r, if necessary, toKhour, stirring
frequently. Add more pan juices, or wat
³×L th a
fork; place inkeep the meat moist.ently. Add more pan juices, or
wat
³×L r, cloves. Add baynK 1. Trim excess fat
from beef; pierce meat all over w
³×L l times, over
nightJa large glass bowl. 2. Sprinkle with onion, salt,
pepp
³×L arinade; pat dryghtKleaf and wine to bowl.
REfrigerate, turning meat sever
³×L beef in
slow dryghtHto marinate soup; cover. 5.ghtDwith paper towels. Brown in a
large skillet. 4. Place
³×L il beef is
tenderhtHcooker; stir in marinade, plus celery, garlic and
onio
³×L er and keep warm.htICook on
low for 10 hours or on high for 6 hours, or
un
³×L p cold water in ahtIwhen
pierced with a fork. REmove beef to a heated
plat
³×L cover; simmer 15htI6. Turn
heat control to high. Combine slices. Arrange15htIcupl stir in erving
platter. AddGminutes. 7. Carve part of the roast into 1/4 inch
thick
³×L Serve gravyer. AddKslices
with rest of roast s and about half ofDparsley potatoes and steamed whole
carrots, if you wish
³×L thwise; wash
well.fKseparately to spoon over all. * BRAISED LEEKS. Trim
roo
³×L