Puppy's Breath Chili

Recipe Ingredients

3		Dried California chiles*
1		Dried New Mexico chile*
2 teaspoons	10ml	Vegetable oil
3 lbs	1362g / 48oz	Beef sirloin tips cut into - 1" cubes or coarsely
		Ground
3/4 cup	46g / 1.6oz	Chopped onions
2 teaspoons	10ml	Minced garlic
5 tablespoons	75ml	To 6 tbs California chili - powder*
3 tablespoons	45ml	Gerhard or other chili - powder*
1 tablespoon	15ml	New Mexico mild chili - powder*
3 tablespoons	45ml	Cumin
1		Tomato sauce - (8 oz.)
2		Beef broth - (14-1/2 oz.)
1		Chicken broth - (14-1/2 oz)
1 teaspoon	5ml	Packed brown sugar
1 teaspoon	5ml	Hot pepper sauce
1		Lime - juice of
		Sour cream - cilantro, and
		Lime wedges

Recipe Instructions

1. Combine chiles with boiling water to cover in medium bowl; let stand 30 minutes. Drain, reserving 1/2 cup liquid. Discard stems and seeds. Puree chiles in blender with reserved liquid.

2. Meanwhile, heat oil in large Dutch oven. Add beef in batches; brown, stirring occasionally, over medium-high heat 30 minutes. Transfer to bowl.

3. Add onions to Dutch oven and cook 5 minutes. Stir in garlic, chili powders and cumin; cook, stirring, 1 minute. Stir in tomato sauce and chile puree, then the broths. Bring to boil, reduce heat and simmer uncovered, stirring occasionally, 1 hour for ground beef, 2 hours if cubed, until very tender.

4. Stir in brown sugar, pepper sauce and lime juice. Serve with sour cream, cilantro and lime.

Makes 7 cups.

*Dried chiles and chili powder are available in some supermarkets and by mail from Mo Hotta-Mo Betta, 800- 462-3220.

Source:
Ladies' Home Journal Magazine - Sept., 1994

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