Soup/Chili
| A: | 3 dried colorado chiles, seeds removed |
| 1/2t cumin seed | |
| B: | 4 strips bacon |
| C: | 1# ground beef |
| 2 onions, chopped | |
| 3c garlic, minced | |
| 2t oregano | |
| 1/2t thyme | |
| 1/2t salt | |
| 2 colorado chiles, seeds removed and roughly chopped | |
| D: | 1 3/4C beef broth |
| 28oz crushed tomatoes | |
| 14oz tomato sauce | |
| 1. | Place (A) in iron skillet over low heat, and press, roasting until fragrant but not blackened. Process to coarse powder. |
| 2. | Fry (B) in large pot, remove when crisp, chop, and return to pot. |
| 3. | Add (A) mixture and fry 2 minutes longer. |
| 4. | Add (C) and cook until meat is browned. |
| 5. | Add (D), bring to boil, reduce heat to low, simmer 15min. |
| 6. | Serve with sour cream or plain yogurt. |
Recipe
Card