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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.

Serves 6 - 8.

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 10:54 AM

Originally posted: June 23, 1996