Ingredients:
1 tablespoons Oil,vegetable |
2 medium Onions,finely chopped |
2 pound Beef,coarse grind |
2 tablespoons Red chile,hot,ground |
3 tablespoons Red chile,mild,ground |
1 clove Garlic |
1 teaspoon Oregano,dried,pref. Mexican |
1 1/2 teaspoon Cumin |
1/2 teaspoon Salt |
5 medium Tomatoes,coarsely chopped |
12 ounces Green chiles,whole |
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Preparation / Directions:
1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the
onions and cook until they are translucent.~ 2. Combine the meat with the
ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice
mixture to the pan. Break up any lumps with a fork and cook, stirring
occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add
the tomatoes and green chiles with their liquid. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding
water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then
refrigerate. When fat has risen and congealed, skim it off, than reheat
chili.~
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