1 T Oil, vegetable
2 Onions, finely chopped
2 lb. Beef, coarse grind
2 T Red chili, hot, ground
3 T Red chili, mild, ground
1 Garlic clove
1 t Oregano, dried, preferably Mexican
1 1/2 t Cumin
1/2 t Salt
5 Tomatoes, coarsely chopped
12 oz. Green chilies, whole
Heat the oil in a medium-sized heavy saucepan over medium heat. Add the
onions and cook until they are translucent.
Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.
Add the tomatoes and green chilies with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.
Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.