NEW MEXICO CHILI
(Serves 6-8)

4 SMALL CANS JALAPENO PEPPERS-CHOPPED AND RINSED
3 C. BEEF BROTH
2 LG CLOVES MINCED GARLIC
2 T. DRY BASIL LEAVES, CRUSHED
1-1/2 T. OREGANO LEAVES, CRUSHED
1-1/2 T. CUMINOS (CUMIN) SEED
1/2 TSP. CORIANDER
1-1/2 TSP. SUGAR

4 LBS. DICED RUMP OR BOTTOM ROUND BEEF
3 T. OIL
4 MEDIUM CHOPPED ONIONS
3 T. TOMATO PASTE
1 C. BEEF BROTH
4 CHOPPED GREEN ONIONS

 

 

PUT ALL INGREDIENTS UP TO AND INCLUDING SUGAR INTO A BLENDER AND PUREE.

BROWN MEAT IN OIL, SMALL AMOUNTS AT A TIME. SET ASIDE IN A SEPARATE BOWL

IN THE SAME FRYING PAN,
BROWN ONIONS.
ADD TOMATO SAUCE AND CHILI MIXTURE.

PUT MEAT IN LARGE POT, ADD SAUCE AND 1 C. BEEF BROTH.
BRING TO BOIL, REDUCE HEAT AND SIMMER, PARTIALLY COVERED, FOR 2-1/2 TO 3 HOURS.

GARNISH WITH GREEN ONIONS.