Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|1||Seeded; chopped green pepper|
|12 ounces||Minced beef|
|8 ounces||Stewing beef cut into 1cm (0.5 inch) cubes|
|½ pint||Chicken stock|
|3||Whole dried arbol chiles|
|2 tablespoons||Ground cumin|
|2 tablespoons||Chili powder|
|2 tablespoons||Gralic granules|
|Salt and pepper|
From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Mon, 2 Sep 1996 19:06:58 +0200 Heat oil in large saucepan over medium heat. Add the onion and green pepper and saute until both are wilted, about 5 minutes. Remove from pan and set aside.
Put the minced and cubed beef into the saucepan and saute throughly until cooked, about 10 minutes. Drain off fat and put cooked green pepper and onion back into pan with the beef.
Add the chicken stock, arbol chiles, cumin, chili powder, garlic and salt and pepper to taste. Simmer over medium-low heat until most of the liquid has evaporated, about 1 hour.
Serve with white beans or pasta, either combined with the chili or on the side. Serves 4.
From 'Peppers - A Cookbook' By 'Robert Berkley' CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .