Yield: 8 servings
|2 pounds||Beef,coarse grind|
|2 tablespoons||Red chile,hot,ground|
|3 tablespoons||Red chile,mild,ground|
|1 teaspoon||Oregano,dried,pref. Mexican|
|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.~