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Ingredients:
6 pequin chilies (small but very hot, chilies!)
6 ancho chilies (large dried chilies)
2 lb stewing beef, cut up into 1/2 cubes
1 tbsp olive oil
2 bay leaves
1 tbsp cumin, ground
2 cloves garlic, peeled
2 tsp oregano, preferably mexican
2 tbsp paprika
1 tsp sugar coarse salt fresh ground blac, k pepper
Instructions:
Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.
Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.
Servings: 4
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
More information:
Open Directory:
Chili Recipes
Mexico
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Mexican
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Texas Chili Con Carne No Tomato Recipe brought to you by Mexican Recipes To-Go
