| 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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