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PUPPY’S BREATH CHILLI

  • 3 pounds sirloin cut in small pieces or minced
  • 2 teaspoons cooking oil
  • 1 small yellow onion
  • 14 ½ ounces can beef broth
  • 3 ½ tablespoons ground cumin
  • ½ teaspoon oregano
  • 6 cloves of garlic finely chopped
  • 6 tablespoons chilli powder
  • 8 ounces can tomato sauce
  • 4 dried red chilli boiled and pureed
  • 14 ½ ounces can chicken broth
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon brown sugar
  • 1 lime
  • salt to taste

Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 tablespoon cumin and ½ teaspoon oregano. Reduce heat to light boil and add ½ of the garlic add half of chilli powder and cook for 10 minutes. Add tomato sauce and reconstituted peppers and remaining garlic add remaining beef stock and chicken stock for desired consistency. Cook for 1 hour on medium heat, stirring occasionally add remaining chilli powders and cumin simmer for 25 minutes on low to medium heat, stirring occasionally turn heat to light boil and add hot pepper sauce, salt, brown sugar and juice from lime simmer on medium heat.