BEEF CHILI TOMATILLO
Steps:
- Make tomatillo salsa: put tomatillos (about 1 lb) and jalapenos (to taste) in water and bring to boil to soften. Remove and place in a blender. Add chopped onion, garlic, cilantro, and salt to taste. Blend until smooth. Make chili: cut beef rump roast into bite-sized pieces and dredge in flour. Brown in peanut oil. Transfer to stock pot and add about 6 cups of beef bullion and simmer for several hours until beef is falling apart. Add tomatillo salsa and cook until flavors blend. Turn off heat and add about 1/2 cup tequila. Serve with grated cheddar, sour cream, and chopped scallions. And a margarita!
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