4 to 5 pound stew beef, cut into 1/2- to 1-inch cubes
2 large green bell peppers, diced
5 to 6 stalks celery, sliced in chunks
2 large onions (or Spanish) coarsely chopped
3 tablespoon fresh cilantro minced
4 chipotle peppers, minced
4 large mild chile peppers, skinned, seeded and chopped
2 (28 ounce) cans diced tomatoes, drained
8 garlic cloves minced, or to your taste, the more the better
1 (15 ounce) can tomato sauce
1 can beef broth
2 tablespoons Worcestershire sauce
6 to 8 tablespoons chili powder
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons ground cumin
1 teaspoon dried marjoram
1 tablespoon dried oregano leaves (or Mexican if you can find)
2 tablespoons Masa Harina
3 tablespoons tapioca thickener
Heat oven to 250 degrees F.
Place beef, peppers and other vegetables in a large Dutch oven or large stock
pot, mix well to combine, (do not brown meat). (If you have a slow cooker or crockpot
use that and cook on LOW for 6 to 8 hours)
in a blender or food processor, add seasoning ingredients together and blend.
Pour over ingredients and mix well.
Cover and place in oven. Cook for 5 to 6 hours or until beef is tender and sauce
Posted by bettyboop50 at Recipe Goldmine May 2, 2001
Source: My sister sent me this recipe for chile. This is one of her favorites.