Ingredients
- 2 onions (finely chopped)
- 2 garlic (cloves)
- 2 kidney suet
- 1 make the chili
- 1 make the oregano tea
- 1 recipe by dallas morning news
- 1 categories southwestern main courses
- 1 green chili pepper (minced)
- chili
- 1,400 gr prime beef coarsely (ground)
- 240 ml beef broth (canned)
- 140 ml tomato sauce
- 120 ml water (hot)
- 50 gr bulk pork sausage
- 45 gr oregano tea see directions
- 32 gr gebhardts chili powder
- 14 gr cumin
- 14 gr regular dark chili powder
- 5 gr oregano leaves steep in (dried)
- 1 gr coriander (ground)
- 1 gr cayenne pepper
- some pepper sauce
- some while browning
- some cayenne pepper
Saute' sausage and minced Green Chili Pepper about 2 minutes. Add to pot with meat and onions and cook about 15 minutes. Add New Mexico Chili Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well. Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.
