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| Red Hot Chili |
20 Anahiem green chili peppers
5 cups water, divided use
1 teaspoon vegetable oil
4 pounds round steak, diced
1 onion, chopped
5 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups tomato sauce
2 1/2 tablespoons all-purpose flour
Remove the stems and seeds from green chili peppers. Wash and
place in
a large kettle with 4 cups water. Bring to a boil and simmer until
tender,
about 15 minutes; drain. Place the peppers in a food processor and
puree;
set aside.
Heat oil in the kettle and brown diced round steak. Add chopped onion
and
crushed garlic cloves; cook over medium-low heat for 10 minutes.
Add oregano,
cumin, salt, and pepper. Add the chili pepper puree, tomato
sauce, and 3/4 cup
water. Bring to a boil, reduce the heat, and simmer for
3 to 4 hours, adding
more water if needed.
Just before serving dissolve flour in 1/4 cup water. Stir into the chili and
cook until thick, about 5 minutes.
Makes 10 servings
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