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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: George Swick
First ingredient group:
44 ounce ¼ inch cubed beef
¾ cup finely chopped onion
5 medium garlic cloves, pressed
1 14 ½ ounce can chicken broth
Second ingredient group:
2 medium Ortega whole green chilies, seeded and finely chopped
8 ounce beef broth
4 ounce El Pato brand Mexican hot tomato sauce
4 ounce Hunt's® tomato sauce
1 teaspoon Tabasco sauce
Third ingredient group:
1 ¼ tablespoon ground cumin
10 ¼ tablespoon chili powder (8 tablespoon California and 2 ¼ tablespoon New Mexico)
1 teaspoon salt
Fourth ingredient group:
½ teaspoon arbol chili powder
½ teaspoon New Mexico chili powder
¼ teaspoon Accent
Pinch of brown sugar
Pinch of jalapeño powder
Brown beef in Wesson Oil. Add onion and garlic. Simmer one hour.
After one hour add second ingredient group. Simmer one more hour.
After 2 total hours of cooking add the third ingredient group.
After 2 hours and 45 minutes add the fourth ingredient group and simmer 15 more minutes.