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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy! Ingredients:
40 hot chili peppers, dried or 1/4 cup crushed red pepper flakes |
3 dried ancho peppers, seeded, cut into 1-inch pieces and blended with above chiles |
1 1/2 lbs beef round steak, cut into 1/2-inch pieces |
2 tablespoons oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1 (10 ounce) can beef broth |
1 1/3 cups water |
1/2 teaspoon dried oregano, crushed |
1 (15 ounce) can pinto beans, cooked hot |
Directions:
1. In a large sauce pan, brown half of the meat in hot oil.
2. With a slotted spoon, remove meat and set aside.
3. Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
4. Return rest of meat to pan.
5. Stir in remaining ingredients; bring to a boil and reduce heat.
6. simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
7. Serve with hot cooked Pinto Beans.
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