| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Chopped onion |
| 1 |
|
Seeded; chopped green pepper |
| 12 |
oz |
Minced beef |
| 8 |
oz |
Stewing beef cut into 1cm (0.5 inch) cubes |
| 1/2 |
pt |
Chicken stock |
| 3 |
|
Whole dried arbol chiles |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Gralic granules |
|
|
Salt and pepper |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Date: Mon, 2 Sep 1996 19:06:58 +0200
Heat oil in large saucepan over medium heat. Add the onion and green pepper
and saute until both are wilted, about 5 minutes. Remove from pan and set
aside.
Put the minced and cubed beef into the saucepan and saute throughly until
cooked, about 10 minutes. Drain off fat and put cooked green pepper and
onion back into pan with the beef.
Add the chicken stock, arbol chiles, cumin, chili powder, garlic and salt
and pepper to taste. Simmer over medium-low heat until most of the liquid
has evaporated, about 1 hour.
Serve with white beans or pasta, either combined with the chili or on the
side. Serves 4.
From 'Peppers - A Cookbook' By 'Robert Berkley'
CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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