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Soups/Stews - Habanero Beef Chili at GulfCoastRecipes.Com
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Ingredients
- 2 tbsp. olive or vegetable oil
- 2 tbsp. ground cumin
- 2 c. medium-diced white onion
- 4 tbsp. chopped fresh garlic
- 3 lbs. very lean ground beef
- 1 tbsp. ground black pepper
- 3/4 c. ground pure California chili powder
- 3 tbsp. salt ( or to taste )
- 2-28 oz. cans diced tomatoes with juice
- 3 fresh habanero chilies finely diced-BE CAREFUL! These are extremely hot. Use food handling gloves.
- 2-12 oz. cans pinto beans (can substitute kidney beans)
- 1 tbs. cayenne pepper or to taste
- 3 c. clarified beef stock or enough to cover (canned stock or water can substitute)
- 1 tbsp. Mexican oregano
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Use heaviest pot if possible for even heat distribution. Sauté onions in olive oil until translucent. Add ground beef and cook thoroughly while stirring frequently. Do not overly "brown" the meat: cook thoroughly. Add ALL other ingredients and stir to fully incorporate. Bring
to low boil for three minutes. Turn heat down to medium simmer and cook for 1 hour skimming any fat that rises to surface. Stir frequently. Serve hot in earthen bowls topped with shredded cheddar, Monterey jack, and fresh salsa.
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