Championship Chili
Chicken Chili
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Hot/Spicy Chili
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Maria's Chili Verde

    2 pounds skirt or flank steak
    2 cups water
    3 quarts beef broth
    12 jalapeņo peppers, diced with seeds
    3 1/2 cups chopped New Mexican chiles (see note)
    1 habanero chile, seeded and diced (see note)
    1 teaspoon salt
    1/4 cup Mexican dried oregano
    1 large onion, diced
    1 tablespoon garlic powder
    3 slices Monterey Jack cheese, cut into strips

    Cook steak in a pressure cooker with water at 10 pounds pressure for 1 hour.
    Remove, shred, and keep warm.
    Place broth in a stock pot, add jalapeņos, chiles, salt, oregano, onion and
    garlic powder; bring to a boil. Reduce heat and simmer for 30 minutes.
    Place broth mixture in bowls. Add steak and 2 pieces of cheese to form a
    cross in the bowl. Serve with corn or flour tortillas brushed with butter.

    Makes 8 servings
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