2 Tbls. olive oil
2 Tbls. red chili flakes
1 Tbls. ground cumin
1 Tbls. chili powder
1 Tbls. ground coriander
2 Tbls. ground paprika
1 Lb. coarse ground sirloin
l lrg. sweet white onion – chopped
3 Tbls. chopped garlic
(2) 15 oz. cans Mexican-style stewed tomatoes
15 oz. can pinto beans – drained
4.25 oz. can chopped black olives – drained
1/2 cup black coffee
1/2 cup burgundy OR other heavy red wine
1/4 cup chopped fresh cilantro
6 scallions – sliced
6 drops liquid smoke
hot sauce – to taste
Brown chili flakes, cumin, chili powder, coriander, and paprika in olive oil.
Add meat, onions, and garlic and brown.
Add remaining ingredients and simmer for 1 hour.
1 cup brown sugar
1/2 cup honey
1/4 teaspoon liquid smoke
1/2 cup distilled vinegar
1 (10 pound) salmon
Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill. When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.