| |
Ingredients:
- 6 lbs Prime Beef, cubed or coarse ground
- 4 medium onions, finely diced
- 1 15-oz can Hunts Tomato Sauce
- 6 New Mexico dried pepper pods
- 6 Pasilla dried pepper pods
- 4 cups beef broth
- 2 tablespoons vinegar
- 1 teaspoon Tabasco
- 16 tablespoons Gebhardt Chili Powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon MSG
- ½ teaspoon sugar
- 14 garlic pods, crushed- use remaining pulp
- 1 cup water
- 1½ tablespoons oregano leaves
- 2-3 tablespoons Wesson Oil
- black pepper
- salt to taste
Instructions:
Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until
pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1½ cups of this paste in recipe.
In the 1 cup of water, bring the 1½ tablespoons oregano leaves to boil, steep like tea. Strain, add the
strained liquid to chili mixture.
Procedures: Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch.
Remove meat to chili pot as it browns. Add remaining Ingredients, blend well. Cover and simmer 2 hours,
stirring occasionally. |
