40 Dried hot chili peppers -or-
1/4 cup 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 tbsp Oil
1 medium Onion, chopped
2 Cloves garlic, minced
1 1/2 tsp Ground cumin
1 can (10.5-oz) beef broth
1 1/3 cup Water
1/2 tsp Dried oregano, crushed
Hot cooked pinto beans
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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.
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