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Extra Hot Texas Chili

    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 Tbs. oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1-1/2 tsp. ground cumin
    1 (10 1/2 oz.) can beef broth
    1 1/3 cups water
    1/2 tsp. dried oregano, crushed
    Hot cooked Pinto Beans
   

    In a large saucepan, brown half of the meat in hot oil. With a
    slotted spoon, remove meat and 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
    hours or until meat is tender, stirring occasionally. Serve with hot
    cooked Pinto Beans..

    Makes 6 to 8 servings.

    Recipe by Thomas Land Partners


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