Show: Challenge
Print
Total:
2 hr 35 min
Prep:
15 min
Cook:
2 hr 20 min
Yield:
12 to 14 servings
Level:
Easy

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 tablespoon monosodium glutamate
  • 1 teaspoon sugar
  • 14 garlic cloves, crushed- use remaining pulp
  • Salt

Directions

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.

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.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Beef Chili

Recipe courtesy of Tyler Florence

Chili Verde

Recipe courtesy of Karen Ray

Chili Sauce

Recipe courtesy of David Rocco

Beef and Andouille Chili

Recipe courtesy of Nealey Dozier

Okra Chili

Recipe courtesy of Roger Mooking

Green Pork Chili

Recipe courtesy of Bobby Flay

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here