| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
6 |
Servings |
INGREDIENTS
| 40 |
|
Dried hot chili peppers -or- |
| 1/4 |
c |
Crushed red pepper |
| 3 |
|
Dried Ancho peppers; seeded, cut into 1" pieces and blended with above chiles |
| 2 1/2 |
lb |
Beef round steak; cut into 1/2" pieces |
| 2 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
cn |
(10.5-oz) beef broth |
| 1 1/3 |
c |
Water |
| 1/2 |
ts |
Dried oregano; crushed |
|
|
Hot cooked pinto beans |
INSTRUCTIONS
Date: Wed, 7 Feb 1996 08:29:31 -0600
From: Judy Howle <howle@EbiCom.net>
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 - 1 1/2 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, http://www.erols.com/hosey.
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