Hot Red Chili |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 20 dried red chiles, washed and seeded | 4 pounds coarsely ground beef | 1 medium onion, chopped |
| 4 or 5 cloves garlic, minced | 1 teaspoon vegetable oil | 1-1/2 teaspoons salt |
| 1 teaspoon ground oregano | 1 teaspoon ground cumin | 1/4 teaspoon pepper |
| 1 (8-ounce) can tomato sauce | 3/4 cup water | 2 to 3 tablespoons masa harina |
| 2 tablespoons water | ||
| 1 | Place chiles with water to cover in a medium saucepan; cover and simmer until tender. Drain, reserving 1/4 cup liquid. Place chiles and reserved liquid in container of an electric blender or food processor; cover and process until smooth. Set aside. |
| 2 | Cook ground beef, chopped onion, and minced garlic in vegetable oil in a large Dutch oven until meat is browned, stirring to crumble meat. Add pureed peppers, salt, oregano, cumin, and pepper. Stir in tomato sauce and 3/4 cup water. Cover and bring to a boil; reduce heat, and simmer 3 to 4 hours, adding water, if necessary. Combine masa harina and 2 tablespoons water, stirring well. Add to beef mixture, stirring gently. Cook until mixture is slightly thickened. |