| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Chili, Beans |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil,vegetable |
| 2 |
|
Onions,finely chopped |
| 2 |
lb |
Beef,coarse grind |
| 2 |
tb |
Red chile,hot,ground |
| 3 |
tb |
Red chile,mild,ground |
| 1 |
|
Garlic clove |
| 1 |
ts |
Oregano,dried,pref. Mexican |
| 1 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 5 |
|
Tomatoes,coarsely chopped |
| 12 |
oz |
Green chiles,whole |
INSTRUCTIONS
1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the
onions and cook until they are translucent.~ 2. Combine the meat with the
ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice
mixture to the pan. Break up any lumps with a fork and cook, stirring
occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add
the tomatoes and green chiles with their liquid. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding
water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then
refrigerate. When fat has risen and congealed, skim it off, than reheat
chili.~
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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