DOROTHY CROSS TMPJ72B
3 Dried California chiles*
1 Dried New Mexico chile*
2 tsp Vegetable oil
3 lb Beef sirloin tips cut into 1" cubes or coarsely ground
3/4 cup Chopped onions
2 tsp Minced garlic
5 tbsp To 6 TB California chili powder*
3 tbsp Gephardt or other chili powder*
1 tbsp New Mexico mild chili powder*
3 tbsp Cumin
1 can (8 oz.) tomato sauce
2 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz) chicken broth
1 tsp Packed brown sugar
1 tsp Hot pepper sauce
Juice of 1 lime
Sour cream, cilantro, and lime wedges
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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.
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