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- 2 T. chili powder
- 1 T. Ground cumin
- 1 T. Each, cayenne pepper, Ground allspice And cinnamon
- 1/2 T. Ground nutmeg
- 2 to 3 Lb. Beef Shanks or Short Ribs
- 2 to 3 T. Cooking oil
- 4 Poblano chile peppers, Seeded And Chopped
- 2 Green bell peppers, Seeded And Chopped
- 4 Ancho chili pepper, (dried Poblano), Seeded And Chopped
- 6 cloves garlic, Chopped
- 2 bay leaves
- 5 Cups beef broth or water
- 1 Lb. Dried black beans
- 1 Smoked Ham Hock
Mix chili powder, cumin, cayenne pepper, allspice, cinnamon And nutmeg Together. Rub Onto Beef. in a Large Kettle, Heat oil And Brown Beef on All Sides. Add Chopped peppers, garlic And bay leaves. Pour beef broth Over Mixture. Bring to a Boil; Cover And Cook at a Slow Boil For 2 to 2 1/2 Hours or Until Meat is Very Tender. Put beans in a Large Cooking Pot. Cover With 6 Cups Cold water. Bring to a Boil; Remove From Heat And Let Stand 1 Hour. Drain beans And Return to Cooking Pot With Ham Hock And 6 Cups water. Bring to Boil; Cover And Simmer Until Tender, About 1 1/2 Hours. Remove Ham Mock; Cool And Shred Meat, Discarding ft And Bones. Remove bay leaves And Discard. Add Drained beans And Shredded Meats to beef broth, Adding Bean Cooking Liquid as Needed. Stir And Bring to a Boil. Makes 8 to 10 Servings.
Source: Marlboro Country Cookbook