The only thing 'red hot' about this flavorful chili is its name. Anahiem chile peppers add loads of flavor and only mild to medium heat.

Red Hot Chili

20 Anahiem green chile peppers
5 cups water - divided use
1 teaspoon vegetable oil
4 pounds round steak, diced
1 onion, chopped
5 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups tomato sauce
2 1/2 tablespoons all-purpose flour

1. Remove the stems and seeds from green chili peppers. Wash and place in a large kettle with 4 cups water. Bring to a boil and simmer until tender, about 15 minutes; drain. Place the peppers in a food processor and puree; set aside.
2. Heat oil in the kettle and brown diced round steak. Add chopped onion and crushed garlic cloves; cook over medium-low heat for 10 minutes. Add oregano, cumin, salt, and pepper. Add the chile 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.
3. Just before serving dissolve flour in 1/4 cup water. Stir into the chili and cook until thick, about 5 minutes.

Makes 10 servings.