Directions:
just to make it easy to pour out of blender. Set aside. Fry ground beef with chile powder, granulated garlic and salt, add diced onion when almost cooked through to avoid burning the onion, just cook until translucent. Drain excess grease and add flour to meat mixture, cook through, the flour is the thickener . Add your blended chile pods, half water/chicken stock, (or water with chicken bullion), add slowly to not make a watery chili. Check for salt, and, if you like, add cumin at this point. If your chili is bitter you have used too many pods, taste your sauce and make adjustments. To avoid this, sometimes I will mix the blended chile mix, liquid and spices in a bowl before I add to the cooked ground beef, that way I can make changes without ruining the sauce. Bring to boil and then let simmer for at least a half hour. For the rice, I’m in Colorado and this is my water to rice ratio adjust for your altitude. Just brown 2c long grain rice, add diced onion when rice is almost done, onion burns easily, just cook until translucent. Add 2.5c half water/chicken stock (or water and chicken bullion), salt, granulated garlic, Knorrs caldo de tomate, I added half small bag of frozen peas and carrots, optional, and bring to hard boil. Let boil for about 5 minutes until water is thick and rice is starting to swell. Cover and lower flame to lowest setting for 20 minutes, remove from fire and leave covered another 5-10 minutes.
Enjoy !!