Extra hot texas chili

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes