| 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 ThomasLand Partners
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