Yield: 1 servings
|3 \N||Dried California chiles*|
|1 \N||Dried New Mexico chile*|
|2 teaspoons||Vegetable oil|
|3 pounds||Beef sirloin tips cut into 1\" cubes or coarsely ground|
|¾ cup||Chopped onions|
|2 teaspoons||Minced garlic|
|5 tablespoons||To 6 TB California chili powder*|
|3 tablespoons||Gephardt or other chili powder*|
|1 tablespoon||New Mexico mild chili powder*|
|1 can||(8 oz.) tomato sauce|
|2 cans||(14-1/2 oz.) beef broth|
|1 can||(14-1/2 oz) chicken broth|
|1 teaspoon||Packed brown sugar|
|1 teaspoon||Hot pepper sauce|
|\N \N||Juice of 1 lime|
|\N \N||Sour cream, cilantro, and lime wedges|
DOROTHY CROSS TMPJ72B
1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving ½ cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasionally, over medium-high heat 30 minutes. Transfer to bowl. 3.
Add onions to Dutch oven and cook 5 minutes. Stir in garlic, chili powders and cumin; cook, stirring, 1 minute. Stir in tomato sauce and chile puree, then the broths. Bring to boil, reduce heat and simmer uncovered, stirring occasionally, 1 hour for ground beef, 2 hours if cubed, until very tender. Stir in brown sugar, pepper sauce and lime juice. Serve with sour cream, cilantro and lime. Makes 7 cups. *Dried chiles and chili powder are available in some supermarkets and by mail from Mo Hotta-Mo Betta, 800- 462-3220.
Source:Ladies' Home Journal Magazine - Sept., 1994 DOTTIE, in Irvine, CA 8-24-94 Don't let the cuddly name fool you--this chili packs a powerful flavor from dried chilies and chili powder.