| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Chili, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
|
Dried California chiles* |
| 1 |
|
Dried New Mexico chile* |
| 2 |
ts |
Vegetable oil |
| 3 |
lb |
Beef sirloin tips cut into 1" cubes or coarsely ground |
| 3/4 |
c |
Chopped onions |
| 2 |
ts |
Minced garlic |
| 5 |
tb |
To 6 TB California chili powder* |
| 3 |
tb |
Gephardt or other chili powder* |
| 1 |
tb |
New Mexico mild chili powder* |
| 3 |
tb |
Cumin |
| 1 |
cn |
(8 oz.) tomato sauce |
| 2 |
cn |
(14-1/2 oz.) beef broth |
| 1 |
cn |
(14-1/2 oz) chicken broth |
| 1 |
ts |
Packed brown sugar |
| 1 |
ts |
Hot pepper sauce |
|
|
Juice of 1 lime |
|
|
Sour cream, cilantro, and lime wedges |
INSTRUCTIONS
DOROTHY CROSS TMPJ72B
1. Combine chiles with boiling water to cover in medium bowl; let stand 30
minutes. Drain, reserving 1/2 cup liquid. Discard stems and seeds. Puree
chiles in blender with reserved liquid. 2. Meanwhile, heat oil in large
Dutch oven. Add beef in batches; brown, stirring occasionally, over
medium-high heat 30 minutes. Transfer to bowl. 3. Add onions to Dutch oven
and cook 5 minutes. Stir in garlic, chili powders and cumin; cook,
stirring, 1 minute. Stir in tomato sauce and chile puree, then the broths.
Bring to boil, reduce heat and simmer uncovered, stirring occasionally, 1
hour for ground beef, 2 hours if cubed, until very tender. Stir in brown
sugar, pepper sauce and lime juice. Serve with sour cream, cilantro and
lime. Makes 7 cups. *Dried chiles and chili powder are available in some
supermarkets and by mail from Mo Hotta-Mo Betta, 800- 462-3220.
Source:Ladies' Home Journal Magazine - Sept., 1994
DOTTIE, in Irvine, CA 8-24-94 Don't let the cuddly name fool
you--this chili packs a powerful flavor from dried chilies and chili
powder.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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