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Name: Sweat Hot Chili
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 1/2 pounds Beef cubes; 6 Bell peppers; 2 Jalapeno peppers; 3 Cubanelle Peppers; 3 Garlic cloves; 2 Poblano peppers; 2 medium White onions chopped; 1 tablespoon Chili powder; 2 tablespoon Cumin; Salt and pepper to taste; 2 quarts Beef stock; 2 cups Water; 1 bunch Cilantro chopped; 2 tablespoon Olive oil

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INGREDIENTS

1 1/2 pounds Beef cubes
6 Bell peppers
2 Jalapeno peppers
3 Cubanelle Peppers
3 Garlic cloves
2 Poblano peppers
2 medium White onions ; chopped
1 tablespoon Chili powder
2 tablespoon Cumin
Salt and pepper ; to taste
2 quarts Beef stock
2 cups Water
1 bunch Cilantro ; chopped
2 tablespoon Olive oil

Servings

INSTRUCTIONS

Roast all the peppers except the jalapeno over direct flame until the skin blackens. Put the peppers in a large bowl and cover with plastic wrap. Allow the peppers to cool. Remove the peppers and then peel away the blackened skin. Do not rinse under water, remove skin with a paper towel. Remove the stems, ribs and seeds.

Chop peppers into 1 inch chunks. Dredge beef in flour seasoned with salt and pepper. Sautee in oil until brown. Dranin off all but 1 tbs fat. Sautee the garlic and half of the chopped onions until slightly brown.. Add the beef stock, water, onion and jalapeno that has been deseeded. Add chili powder, cumin and simmer until reduced by half. Add the beef and roasted peppers back to the pot. Simmer 30 min to one hour.

Add a bit of cornstarch to thicken the sauce. Serve with Chopped clilantro and sour cream.

NOTES

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Sweat Hot Chili

1 1/2 pounds Beef cubes 
6  Bell peppers 
2  Jalapeno peppers 
3  Cubanelle Peppers 
3  Garlic cloves 
2  Poblano peppers 
2 medium White onions chopped
1 tablespoon Chili powder 
2 tablespoon Cumin 
  Salt and pepper to taste
2 quarts Beef stock 
2 cups Water 
1 bunch Cilantro chopped
2 tablespoon Olive oil

Roast all the peppers except the jalapeno over direct flame until the skin blackens.  Put the peppers in a large bowl and cover with plastic wrap.  Allow the peppers to cool.  Remove the peppers and then peel away the blackened skin.  Do not rinse under water, remove skin with a paper towel.  Remove the stems, ribs and seeds.

Chop peppers into 1 inch chunks.  Dredge beef in flour seasoned with salt and pepper.  Sautee in oil until brown.  Dranin off all but 1 tbs fat.  Sautee the garlic and half of the chopped onions until slightly brown..  Add the beef stock, water, onion and jalapeno that has been deseeded.  Add chili powder, cumin and simmer until reduced by half.  Add the beef and roasted peppers back to the pot.  Simmer 30 min to one hour.

Add a bit of cornstarch to thicken the sauce.  Serve with Chopped clilantro and sour cream.

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Nutrition

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Serving Size: 1 Serving (986g)
Recipe Makes: 4 Servings

Calories: 581
Calories from Fat: 311 (54%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 13.1g	65 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 1.8g
Cholesterol 112.3mg		35 %
Sodium 1124.5mg		39 %
Potassium 2016mg		53 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 19.4g
Protein 44.8g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 581

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