Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------DOROTHY CROSS TMPJ72B------------------------
3 Dried California chiles* 1 tb New Mexico mild chili
1 Dried New Mexico chile* - powder*
2 ts Vegetable oil 3 tb Cumin
3 lb Beef sirloin tips cut into 1 cn (8 oz.) tomato sauce
- 1" cubes or coarsely 2 cn (14-1/2 oz.) beef broth
- ground 1 cn (14-1/2 oz) chicken broth
3/4 c Chopped onions 1 ts Packed brown sugar
2 ts Minced garlic 1 ts Hot pepper sauce
5 tb To 6 TB California chili Juice of 1 lime
- powder* Sour cream, cilantro, and
3 tb Gephardt or other chili - lime wedges
- powder*

1. Combine chiles with boiling water to cover in medium bowl; let
stand 30 minutes. Drain, reserving 1/2 cup liquid. Discard stems and
seeds. Puree chiles in blender with reserved liquid. 2. Meanwhile,
heat oil in large Dutch oven. Add beef in batches; brown, stirring
occasionally, over medium-high heat 30 minutes. Transfer to bowl. 3.
Add onions to Dutch oven and cook 5 minutes. Stir in garlic, chili
powders and cumin; cook, stirring, 1 minute. Stir in tomato sauce and
chile puree, then the broths. Bring to boil, reduce heat and simmer
uncovered, stirring occasionally, 1 hour for ground beef, 2 hours if
cubed, until very tender. Stir in brown sugar, pepper sauce and lime
juice. Serve with sour cream, cilantro and lime. Makes 7 cups. *Dried
chiles and chili powder are available in some supermarkets and by
mail from Mo Hotta-Mo Betta, 800- 462-3220.

Source:Ladies' Home Journal Magazine - Sept., 1994

DOTTIE, in Irvine, CA 8-24-94 Don't let the cuddly name fool
you--this chili packs a powerful flavor from dried chilies and chili
powder.

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