FBD

Chile

chile

Tex-MexOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 1 pound chuck roast cubed
  • 1 medium onion -- chopped
  • 1 medium green pepper -- chopped
  • 1 habanero chile -- seeds and membrane removed, chopped fine
  • 1 jalapeno pepper -- seeds and membrane removed, chopped fine
  • 1 teaspoon chopped garlic
  • 1 can beef broth -- (15 oz)
  • 1 can Delmonte stewed tomatoes -- (14.5 oz)
  • 2 tablespoons chili powder -- mild
  • 1 teaspoon hot ground Chile
  • 1 tablespoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Natures Seasoning (salt and pepper)
  • 1 teaspoon garlic pepper
  • 1/2 cup wheat bran
  • 1 can Westbrae Organic Soy Beans -- (15 oz)
  • 1/2 oz unsweetened baking chocolate -- not semi-sweet
  • 1 tablespoon mole. (Optional)

Instructions

  1. 1

    Lightly Brown together first seven (7) ingredients on high heat, breaking up ground chuck.

  2. 2

    Reduce to simmer and add everything else but beans, chocolate and mole. Simmer covered 1 1/2 hours.

  3. 3

    Add beans, chocolate and mole. Simmer very low, uncovered, 1/2 hour longer, stirring often.

Tags

souptex-mexamerican