Yield: 4 Servings
|6||Dried -- whole red peppers|
|And ground cumin|
|2 pounds||Ground beef|
|1||Onion -- chopped|
|1 tablespoon||Peanut butter (heaping)|
|3||Cloves garlic -- minced|
|1 tablespoon||Beef bouillon (heaping)|
|1½ teaspoon||EACH:paprika, salt -- cocoa|
|1 can||Red beans -- drained|
|Powder, dry oregano leaves|
|16 ounces||Cn tomatoes,undrained --|
Break dried peppers into pieces. Place peppers in a 1- to 2-quart pan with water. Bring water to a boil over high heat; reduce heat, cover, and simmer until peppers are soft (about ½ hr.). Whirl peppers and liquid in a blender or food processor until smooth; set aside. Brown ground beef with onion and garlic; don't drain. Add all other ingredients except beans.
Bring to a boil over high heat; reduce heat and simmer 1½ to 3 hours (the longer it cooks, the better the flavor is). Add beans just before serving. We love to eat this chili served over spaghetti, with cheese and oyster crackers on top.
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