Chili the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|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)|
- 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.
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