First, here's the animal that was killed for our dinner last night. It was back in September when my brother took that mule deer and there's still meat in family freezers. In fact, I'm using two pounds of the ground tonight for spaghetti.
Here's how it went down. I first took the roughly 3 pounds of sirloin tip and placed it in a covered pot along with about a cup or so of homemade stock from bone and meat scraps (previously made & frozen). I then added about 1/4 spice jar of chili powder and a half handful (2 tbsp) of red chili seeds. I also had about 2 dozen grape tomatoes beginning to shrivel, so those went in too. Some salt & pepper. Cover, and into the oven at 250 for 2-3 hours to braise & tenderize the meat.
When it came out, it went on the stovetop, I mashed the tomatoes, added three small cans of tomato sauce, a whole large yellow onion, about six cloves crushed / chopped garlic, another 1/4 spice jar chili (1/2 total) and three large jalapeno peppers chopped, with seeds. Then, let simmer on medium low, uncovered until the bubbles are like a bubbling mud springs and not watery. Good to go, and it was cut-with-a-spoon tender. Oh, the garnish is white cheddar. There were no leftovers.
Friends must have smelled it cooking because in no time, we had three guests for dinner. Here's what a couple of them brought. On it went simple kalamata Greek olive oil, juice of half a lemon, dash of salt and freshly ground pepper.