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ICS-Style Chili

The ICS (International Chili Society) cooks use more New Mexican
chilies. The meat is cube or coarsely ground and different spices
such as tarragon, turmeric, allspice, and even curry powder are added.


3 tablespoons dried ground red New Mexican Chile
1 7-ounce can diced green New Mexican Chile
2 teaspoons ground Cayenne, or more for added heat
2 pounds beef sirloin, either coarsely ground or cut in cubes
2 tablespoons vegetable oil
2 medium onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 16-ounce can tomatoes, chopped
1 teaspoon ground oregano


Brown the beef in the oil. Add the onion, celery, and garlic and sauté until soft.

Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until the meat is tender. Add more water if necessary.


If you're not lucky enough to have a store nearby where you can get the fresh chilies, a good source is Old Southwest Trading Company, P.O. 7545, Albuquerque, NM, 87194. I have no affiliation with OSTC, other than being a satisfied customer.

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