Zanjero Red Chili -- Maud Swick

Recipe Ingredients

3 lbs	1362g / 48oz	Course ground or cubed beef roast
1 cup	62g / 2.2oz	Onion
1		Chicken broth
		Add To The Chicken Broth
2		Ortega chili peppers
5		Garlic
		Simmer 1 Hour
		Add
1		Beef broth
1		Tomato sauce
1		Tomato sauce
2		Red chili peppers
10 tablespoons	150ml	Chili powder
1 1/2 tablespoons	22ml	Cumin
1 tablespoon	15ml	Hot New Mexico chili powder

Recipe Instructions

Saute meat & onions in 1 tsp Wesson oil.

Simmer 1 hour and salt to taste

Maud Swick is from Bakersfield, California

Source:
Bruce Yates

Rating

Average rating:

1 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.