Texas Chili

By carvalhohm

Ingredients

• 3 dried ancho chili peppers, seeded
• 1 to 2 tablespoons crushed small hot dried chili peppers or 1 to 2 tablespoons crushed red pepper
• 2-1/2 pounds beef round steak, cut into 1/2-inch cubes
• 2 tablespoons cooking oil
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, minced 2 teaspoons ground cumin
• 6 medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)
• 1 10-1/2-ounce can condensed beef broth
• 1-1/3 cups water
• 1/2 teaspoon dried oregano, crushed
• Cooked red kidney beans (optional)
• Sliced pickled peppers (optional)

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1 Cut chili peppers into small pieces. Place all peppers in blender container or food processor bowl. Cover and blend or process until ground. Set aside.

2 In Dutch oven brown half of meat in hot oil. With slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and ground chili peppers. Cook until meat is brown.

3 Return all of meat to Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired.