Shelly's Recipe

TEXAS CHILI II

Category: Chili

2 large dried mild Ancho chili pepper
2 lb. ground sirloin
2 medium onions, cut in 4-5 pieces
2 garlic clove, cut in 4-5 pieces
2 tbsp chili powder
2 tsp cumin
2 can (28 oz.) peeled plum tomatoes, drained
2 (15 oz.) can red kidney beans, undrained
1 (4 oz.) can chopped green chilies, undrained
1 tsp salt

Roast dried chili pepper in hot skillet until lightly browned. Split, remove seeds and soak in 4 1/2 cups hot water.

In large heavy saucepan (2 qt.) saute sirloin, do not brown. Break up chunks with wooden spoon.

Fit food processor with metal blade. Add onion and garlic. Process 10-12 turns or until finely chopped; add to meat along with chili powder and cumin; saute until tender.

Place tomatoes and chili pepper with water into processor. Process until most chunks are broken up. Add to meat mixture.

Add beans, canned chilies and salt. Simmer 15 minutes; taste and add more chili powder if desired. Simmer an additional hour. Serve garnished with sour cream, chopped onions and cilantro. Serves 8