Extra hot texas chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | Dried hot chili peppers -or- | |
| ¼ | cup | Crushed red pepper |
| 3 | Dried Ancho peppers; seeded, cut into 1\" pieces and blended with above chiles | |
| 2½ | pounds | Beef round steak; cut into 1/2\" pieces |
| 2 | tablespoons | Oil |
| 1 | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1½ | teaspoon | Ground cumin |
| 1 | can | (10.5-oz) beef broth |
| 1⅓ | cup | Water |
| ½ | teaspoon | Dried oregano; crushed |
| Hot cooked pinto beans | ||
Directions
Date: Wed, 7 Feb 1996 08:29:31 -0600 From: Judy Howle <howle@...>
These chili recipes are labeled extra hot. From Better Homes and Gardens HOT & SPICY COOKING (1984). It all depends on what kind and how much chile pepper you add, so you can make any recipe as hot as you like.
In a large saucepan, brown half ot the meat in hot oi. With a slotted spoon, remove meat; set aside. Add remaining meat, onion, garlic, cumin, and ground chili peppers; cook till meat is brown. Return rest of meat to pan. Stir in remaining ingredients; bring to a boil and reduce heat.
Simmer, uncovered, for 1 - 1½ hrs. or until meat is tender, stirring occasionally. Serve with hot cooked Pinto Beans. Serves 6 - 8.
CHILE-HEADS DIGEST V2 #235
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .