| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Chili |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef chuck,hamburger grind |
| 1 |
|
Bell pepper(s) |
| 4 |
|
Chiles,green,fresh whole |
| 1 |
|
Jalapeno pepper,pickled |
| 2 |
|
Scallions,coarsely chopped |
| 1 |
cn |
Tomato sauce(16oz ea) |
| 1/2 |
ts |
Oregano,dried,pref. Mexican |
| 1/2 |
ts |
Cumin,ground |
| 1 |
ts |
Red chile,hot,ground |
| 1 |
ts |
Chile caribe |
| 1 |
cn |
Kidney beans(16oz ea) |
INSTRUCTIONS
1. Form the meat into three or four hamburger patties.
2. Over a grill, charcoal broil the hamburgers until they are medium rare
on the inside and nicely crisp on the outside. Set them aside to cool.
3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over
the fire. Prepare parched red or green chiles according to succeeding
recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add the
peppers and the remaining ingredients to the meat. Simmer over the fire for
at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
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