Yield: 8 Servings
1 Tbsp oil, vegetable
2 onions, finely chopped
2 lb beef, coarse grind
2 Tbsp red chile, hot, ground
3 Tbsp red chile, mild, ground
1 garlic clove
1 tsp oregano, dried, pref. Mexican
1 1/2 tsp cumin
1/2 tsp salt
5 tomatoes, coarsely chopped
12 oz green chiles, whole
1. Heat the oil in a medium-sized heavy saucepan over medium heat.
Add the onions and cook until they are translucent.
2. Combine the meat with the ground chile, garlic, oregano,
cumin, and salt. Add this meat-and-spice mixture to the pan.
Break up any lumps with a fork and cook, stirring occasionally,
about 15 minutes until the meat is evenly browned.
3. Add the tomatoes and green chiles with their liquid. Bring to
a boil, then lower the heat and simmer, uncovered, for 1 hour.
Stir occasionally, adding water if necessary. Taste and adjust seasonings.
4. Allow to cool, then refrigerate. When fat has risen and
congealed, skim it off, than reheat chili.
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