Yield: 6 Servings
Measure | Ingredient |
---|---|
40 \N | Dried hot chili peppers -or- |
¼ cup | Crushed red pepper |
3 \N | 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 \N | Cloves garlic; minced |
1½ teaspoon | Ground cumin |
1 can | (10.5-oz) beef broth |
1⅓ cup | Water |
½ teaspoon | Dried oregano; crushed |
\N \N | 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, .