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.
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 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 1/4 cup water. Stir into the chili and cook until thick,
about 5 minutes.
Makes 10 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
