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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 3 |
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Ingredients:
canola or vegetable oil |
44 ounces beef, cut into 1/4-inch cubes |
3/4 cup finely chopped onion |
5 medium cloves garlic, smashed |
1 (14.5-ounce) can chicken broth |
2 medium canned whole green chile peppers, seeded and finely chopped (recommended: ortega) |
1 cup beef broth |
1/2 cup mexican hot-style tomato sauce (recommended: el pato brand) |
1/2 cup tomato sauce (recommended: hunt's) |
1 teaspoon hot pepper sauce |
1 1/4 tablespoons ground cumin |
8 tablespoons california chili powder |
2 1/4 tablespoons new mexico chili powder, plus 1/2 teaspoon |
1 teaspoon salt |
1/2 teaspoon arbol chili powder |
1/4 teaspoon adobo seasoning blend (recommended: accent) |
pinch brown sugar |
pinch jalapeno powder |
Directions:
1. In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.
2. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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