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Chili Con Carne

southern.chef's picture
Ingredients
  Dry red chilies 16 Large
  Round steak 2 Pound, cut into 0.25 inch cubes
  Vegetable oil 3 Tablespoon
  Water 2 Cup (32 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Chili powder 2 Tablespoon
  Ground cumin 1 Tablespoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned beans 16 Ounce, undrained (Ranch Style)
Directions

Wash chiles, and place in a large Dutch oven, add 11 cups water.
Cover and bring to a boil.
Remove from heat, and let stand, covered, 45 minutes or until softened.
Drain chiles, reserving 1/2 cup soaking liquid.
Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water.
Place half the chiles and 1/4 cup of soaking liquid in blender; process until pureed.
Repeat with remaining chiles and remaining 1/4 cup soaking liquid.
Press pureed mixture through a sieve using the back of a spoon, then set puree aside.
Brown steak in hot oil in a large Dutch oven.
Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture.
Cover and simmer 1 1/2 hours.
Add beans, and heat thoroughly.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Curry
Servings: 
7

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