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Barbaras Red Chili presented by Casa Benavides Bed and Breakfast Inn
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4-5 lbs. ground round beef or lean hamburger
4 minced cloves of garlic
3/4 cups flour
4 heaping tablespoons hot red chili powder
2 heaping tablespoons chili piquin
1 can (28 oz) diced, peeled tomatoes
Beef bouillon (to taste)
Water to make thin gravy consistency
In a medium stock pot brown the ground round and garlic. If there is not enough fat from the meat, add a little olive oil. If there is too much fat, drain some, making sure you leave enough in which to brown the flour and chili. While browning, make sure to stir constantly to prevent scorching. Add the diced tomatoes and bouillon. Add water a little at a time. Turn down the heat and bring to a boil, stirring often. Taste the finished chili to make sure it is seasoned correctly. It’s important to cool the chili before refrigeration. If refrigerated while hot, it will sour! This chili freezes well, makes 2 or more quarts.
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Casa Benavides Bed and Breakfast Inn
Taos, New Mexico
Six individual homes offering luxurious accommodations in the heart of Taos, one block from the Plaza.
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Click here for pictures and information about the inn.
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More Casa Benavides Bed and Breakfast Inn Recipes:
Barbaras Mexican Eggs
| Casa Benavides Basic Muffin Mix
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More Recipes
Beef, Pork and Ham Dishes
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