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Ingredientes
- 40 x Dry warm chili peppers -or possibly-
- 1/4 c. Crushed red pepper
- 3 x Dry Ancho peppers, seeded, cut into 1" pcs and blended with above chiles
- 2 1/2 lb Beef round steak, cut into 1/2" pcs
- 2 Tbsp. Oil
- 1 med Onion, minced
- 2 x Cloves garlic, chopped
- 1 1/2 tsp Grnd cumin
- 1 can (10.5-ounce) beef broth
- 1 1/3 c. Water
- 1/2 tsp Dry oregano, crushed Warm cooked pinto beans
Direcciones
- These chili recipes are labeled extra warm. From Better Homes and Gardens Warm & SPICY COOKING (1984). It all depends on what kind and how much chile pepper you add in, so you can make any recipe as warm as you like.
- In a large saucepan, brown half ot the meat in warm oi. With a slotted spoon, remove meat; set aside. Add in remaining meat, onion, garlic, cumin, and grnd chili peppers; cook until meat is brown. Return rest of meat to pan. Stir in remaining ingredients; bring to a boil and reduce heat.
- Simmer, uncovered, for 1 - 1 1/2 hours. or possibly till meat is tender, stirring occasionally. Serve with warm cooked Pinto Beans.
- Serves 6 - 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 465 | |
| Calories from Fat 305 | 66% |
| Total Fat 33.92g | 42% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.12g | |
| Cholesterol 110mg | 37% |
| Sodium 104mg | 4% |
| Potassium 763mg | 22% |
| Total Carbs 6.79g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.94g | 1% |
| Protein 32.47g | 52% |
