Chili
YIELD Makes 6 to 8 servings
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INGREDIENTS
| 2 | tablespoons vegetable oil |
| 2 | pounds ground beef |
| 2 | cups finely chopped white onions |
| 1 | to 2 dried de arbol chilies |
| 2 | cloves garlic, minced |
| 1 | teaspoon ground cumin |
| 1/2 | to 1 teaspoon salt |
| 1/4 | teaspoon ground cloves |
| 1 | can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped |
| 1/2 | cup fresh orange juice |
| 1/2 | cup tequila or water |
| 1/4 | cup tomato paste |
| 1 | tablespoon grated orange peel |
| Lime wedges and cilantro sprigs (optional) | |
PREPARATION:
- Heat oil in deep 12-inch skillet over medium-high heat until hot. Crumble beef into skillet. Brown 6 to 8 minutes, stirring occasionally. Pour off drippings. Reduce heat to medium. Add onions; cook and stir 5 minutes or until tender.
- Crush chilies into fine flakes in mortar with pestle. Add chilies, garlic, cumin, salt and cloves to skillet. Cook and stir 30 seconds.
- Stir in tomatoes with juice, orange juice, tequila, tomato paste and orange peel. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours, stirring occasionally.
- Uncover skillet. Cook chili over medium-low heat 10 to 15 minutes or until thickened slightly, stirring frequently. Ladle into bowls. Garnish with lime wedges and cilantro.
This recipe appears in: Mexican
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