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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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