real-texas-chile
- 40 dried cayenne or tabasco chili peppers
- 3 dried ancho (poblano) peppers (See Note)
- 2 ½ pounds beef round steak, cut into ½-inch cubes
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 10 ½ ounce can condensed beef broth
- 1 soup can (1 1/3 cups) water
- ½ teaspoon dried oregano
How to Make It
- Crush hot chili peppers.
- Remove stems and seeds from ancho peppers; cut into 1-inch pieces.
- Place all peppers in a blender or food processor. Blend until ground fine.
- In a large saucepan, brown half of the meat in oil.
- Remove with slotted spoon and set aside.
- Add remaining meat, onion, garlic, cumin, and ground chili peppers; cook until meat is brown.
- Return all meat to saucepan.
- Stir in beef broth, water, and oregano. Bring to a boil; reduce heat and simmer, uncovered, for 1 ¼ hours.
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