Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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* |
| 3 tablespoons | Cumin |
| 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.