INGREDIENTS:
4 pounds Buffalo or beef, cut into 1/2 in. cubes (any cut of beef will do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large HOT chile peppers*, seeded & chopped
2 (28 oz. ea) cans diced tomatoes, drained
8 cloves garlic, crushed or minced
***Seasoning Mix:***
15 ounces tomato sauce
1 can beef broth
2 tablespoons Worcestershire sauce
8 tablespoons chili powder (or to taste)
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon sugar
2 tablespoons ground cumin
1 teaspoon dried marjoram leaves
1 tablespoon dried Mexican oregano leaves
2 tablespoons masa harina
3 tablespoons tapioca thickener
DIRECTIONS:
* Habanero, Scotchbonnet, Cayenne or Tabasco
Preheat oven to 250 F. Place beef, peppers and other vegetables in large Dutch oven or enameled roasting pan, and mix together (do not brown meat). Thoroughly blend seasoning mix ingredients together in a bowl (mixer or blender recommended). Pour Seasoning Mix over ingredients in Dutch oven/roasting pan and mix well. Cover and place pan in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.
Serve with your favorite chili condiments, such as pinto beans, pasta, shredded cheese, fresh chopped red onions, sliced jalapeno peppers, hearty homemade bread, crackers and assorted hot sauces.
This recipe for Baked Chili serves/makes 8.
Filed under: Baked Pasta Recipes |
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