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Ingredients

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Directions

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  • Wash dried chile peppers in cold water; remove stems and seeds. Place in a small bowl, cover with boiling water and soak for 30 minutes. Drain well.

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  • In a food processor or blender, combine the drained chile peppers, chicken broth, jalapeno, serrano, and dried plums. Cover; process or blend until pureed; set aside.

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  • In a 4- to 6-quart Dutch oven, cook ground chuck, chorizo, onion, green onion, celery, and sweet pepper until the meat is browned and the vegetables are tender; drain fat.

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  • Stir in pureed mixture, chili powder, paprika, onion powder, cumin, oregano, crushed red pepper, garlic powder, and coriander. Cook and stir for 2 minutes. Add undrained tomatoes, beef broth, tomato sauce, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Makes 8 servings.

**Handling Hot Chile Peppers:

Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

462 calories; 28 g total fat; 10 g saturated fat; 92 mg cholesterol; 1155 mg sodium. 22 g carbohydrates; 31 g protein; 3013 IU vitamin a; 41 mg vitamin c; 91 mg calcium; 5 mg iron;

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