1 pound beef chuck, hamburger grind
1 bell pepper
4 fresh whole green chiles
1 pickled jalapeno pepper
2 scallions, coarsely chopped
16 ounces tomato sauce
1/2 teaspoon dried oregano, Mexican
1/2 teaspoon ground cumin
1 teaspoon ground red hot chile
1 teaspoon chile caribe
16 ounces canned kidney beans
Servings: 2
1. Form the meat into three or four hamburger patties.
2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.
3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
1 bell pepper
4 fresh whole green chiles
1 pickled jalapeno pepper
2 scallions, coarsely chopped
16 ounces tomato sauce
1/2 teaspoon dried oregano, Mexican
1/2 teaspoon ground cumin
1 teaspoon ground red hot chile
1 teaspoon chile caribe
16 ounces canned kidney beans
Servings: 2
1. Form the meat into three or four hamburger patties.
2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.
3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.
4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
