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Recipe courtesy Carol Hancock 1985 World Champion

Prep Time: 15 min
Cook Time: 2 hr 20 min
Yields: 12 to 14 servings

Ingredients

  • 6 dried New Mexico chiles
  • 6 dried pasilla chiles
  • 1 cup water
  • 1 tablespoon oregano leaves
  • 6 pounds chuck, cubed or coarse ground
  • 2 to 3 tablespoons vegetable oil
  • 4 medium onions, finely diced
  • Black pepper
  • 1 (15-ounce) can tomato sauce
  • 4 cups beef broth
  • 2 tablespoons vinegar
  • 1 teaspoon hot red pepper sauce
  • 16 tablespoons Texas chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 14 garlic cloves, crushed- use remaining pulp
  • Salt

Directions

1) Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.

2) Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.

3) In a saute pan, brown the 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 and blend well. Cover and simmer 2 hours, stirring occasionally.

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