Hot and Spicy Chili
10 Anaheim green chili peppers
2 3/4 cups water, divided use
1/2 teaspoon vegetable oil
2 pounds round steak, diced
3/4 onion, chopped
3 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup tomato sauce
1 3/4 tablespoons all-purpose flour
Remove the stems and seeds from green chili peppers. Wash and place in a large pot with 3 cups water. Bring to a boil and simmer until tender, about 15 minutes and drain. Place the peppers in a food processor and puree and set aside. Heat the oil in the pot, adding browned, diced round steak. Add chopped onion and crushed garlic cloves, cooking on medium low heat for about 10 minutes.
Add oregano, cumin, salt, and pepper, stirring well. Add the chili pepper puree, tomato sauce, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer for 3 to 4 hours, adding more water if needed. Just before serving, dissolve flour in 1/8 cup water. Stir into the chili and cook until thick, about 5 minutes. When working with Anaheim peppers, avoid touching the eyes, as these are extremely hot.