This is a recipe where we each participated and had a fun time making it together.
- 6 dried Ancho chile, stems and seeds removed
- 6 dries New Mexican chiles, stems and seeds removed
- 2 Tablespoons ground Cayenne pepper
- 2 pounds ground beef
- 1 pound stew meat, cut into small pieces
- 1 pound ground pork
- 2 medium onions
- ½ head garlic, chopped
- 2 teaspoons ground cumin
- 3 - 4 teaspoons dried oregano
- 1 cap full Mrs Dash's Extra Spice seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 2 small cans tomato sauce
- 1 – 28 oz can Hunts diced tomatoes (garlic and oregano flavor)
- 2 – 14 oz cans Hunts diced tomatoes (roasted garlic flavor)
- 1 – small can diced jalapeños
- 2 small cans diced green chiles
- 3 – 14 oz cans Red Kidney Beans
Wash off dried chiles well and then cover dries chiles with hot water and soak at least 15 mines to re-hydrate. Removed stems and seeds and put in blender and slowly add the water they were soaking in until pureed smooth and paste-like.
In a large pot, saute meat until browned. While browning, saute the onions until translucent and add the chopped garlic and cook for 2 minutes. Add the garlic and onion mixture to the browned meat and cook until the water (that the meat companies add to meat to make it weigh more) from the meat is reduced (or just spoon it out).
Stir in all ingredients, except the chile paste and Red Kidney Beans. Simmer one hour stirring occasionally. Stir in the Red Kidney Beans and ½ of the Chile paste mixture. Simmer 15 minutes and taste. Adjust the flavor by adding more chile paste, salt and pepper and simmer 15 minutes.
Serve over rice or with corn bread.
