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Recipe Name: Arbol Chile Con Carne Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Vegetable oil
1 Chopped onion
1 Seeded, chopped green pepper
12 Ounce(s) Minced beef
8 Ounce(s) Stewing beef cut into 1cm
0.5 inch cubes
1/2 Pint(s) Chicken stock
3 Whole dried arbol chiles
2 Tablespoon(s) Ground cumin
2 Tablespoon(s) Chili powder
2 Tablespoon(s) Gralic granules
Salt and pepper
From: (Graeme Caselton BSc(Open)) Date: Mon, 2
Sep 1996 19:06:58 +0200 Heat oil in large saucepan over medium heat.
Add the onion and green pepper and saute until both are wilted, about
5 minutes. Remove from pan and set aside. Put the minced and cubed
beef into the saucepan and saute throughly until cooked, about 10
minutes. Drain off fat and put cooked green pepper and onion back into
pan with the beef. Add the chicken stock, arbol chiles, cumin, chili
powder, garlic and salt and pepper to taste. Simmer over medium-low
heat until most of the liquid has evaporated, about 1 hour. Serve
with white beans or pasta, either combined with the chili or on the
side. Serves 4. From 'Peppers - A Cookbook' By 'Robert Berkley'
CHILE-HEADS DIGEST V3 #092 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 319
Calories From Fat: 211
Total Fat: 23.1g
Cholesterol: 65.6mg
Sodium: 217.4mg
Potassium: 524.7mg
Carbohydrates: 10g
Fiber: 2.8g
Sugar: 3.5g
Protein: 18.3g

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