Yield: 6 Servings
|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|
|1 medium||Onion; chopped|
|2||Cloves garlic; minced|
|1½ teaspoon||Ground cumin|
|1 can||(10.5-oz) beef broth|
|½ teaspoon||Dried oregano; crushed|
|Hot cooked pinto beans|
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, .