Ingredients:
2 to 3 lbs ground chuck (chili grind)
2 tablespoons cooking oil
1 large chopped onion
1 head minced garlic
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies
3 large tomatillos, husked and coarsely chopped
5 cups chicken broth
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder
1 teaspoon salt
2 teaspoons jalapenos (optional, for extra heat)
Preparation:
- Brown ground beef and set aside.
- Heat cooking oil in a large pan.
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion and garlic until flour absorbs the oil.
- Add broth.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Process the green chilies until smooth.
- Add cooked ground beef, drained tomatoes, tomatillos, green chilies, and jalapeños if desired.
- Add the spices and bring to a simmer.
- Simmer for at least 1 hour, stirring occasionally to prevent sticking to the bottom of the pan.
Servings: 8
Serve in bowl or also great served over burritos garnished with cheese, lettuce, tomatoes and sour cream.
