Yield: 8 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil,vegetable |
2 \N | Onions,finely chopped |
2 pounds | Beef,coarse grind |
2 tablespoons | Red chile,hot,ground |
3 tablespoons | Red chile,mild,ground |
1 \N | Garlic clove |
1 teaspoon | Oregano,dried,pref. Mexican |
1½ teaspoon | Cumin |
½ teaspoon | Salt |
5 \N | Tomatoes,coarsely chopped |
12 ounces | Green chiles,whole |
1. Heat the oil in a medium-sized heavy saucepan over medium heat.
Add the onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~