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I got my hands on this recipe over 25 years ago from a gentleman who was a fellow resident in a huge historical home I used to live in. The house was in King William, a historical area of San Antonio. Every year, he would host a big party in conjunction with the King William Fair, which is one of San Antonio’s official Fiesta events. The recipe holds great memories, not only from his fabulous parties, but from the many celebrations I have also served his fabulous dish. It’s got lots of ingredients, but it’s so worth it! Enjoy and create your own memories.
- 1 lb each of ground beef & ground pork
- 1 (6 oz) can tomato paste
- 4 peeled & diced medium tomatoes
- 1 small jar chopped pimento
- 3 green onions
- 1 green bell pepper
- 3 cloves of garlic
- 2 jalapeños w/the seeds removed
- 1 large jar pickled cocktail onions
- 1 box of white raisins (about 1 1/2 cups)
- 1 tsp each of Accent, paprika, comino, cayenne & oregano
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
- 2 medium cans of sliced mushrooms
- 1 cup blanched sliced almonds
- 2 medium cans of sliced black olives
- 1 can beef consommé
- Brown the beef & pork. Once browned add the tomato paste & stir until combined. Add the prepared tomatoes & pimento and simmer.
- In a food processor, chop the garlic, green onions, bell pepper & jalapeño. In a large pot heat some olive oil & add the chopped vegetables.
- While the vegetables are getting fragrant, add the cocktail onions to the food processor to chop. Add to the large pot.
- Add in all the spices and stir to incorporate.
- Now add the browned meat & tomato mixture to the large pot.
- Mix in the raisins & beef consommé and let simmer for 30-40 minutes. Stir occasionally.
- Before serving, add in your mushrooms, olives & almonds. Heat through.
- Serve in a heated chafing dish or a crock pot set on low.
- Serve with tortilla chips.