Pueblo Fire
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
red chili pods
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cups |
water
|
|
| ¼ | cup |
barbecue sauce
|
|
| ½ | pound |
beef, round steak
cut into small pieces |
|
| 1 | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
red chili pods
|
* |
| 15 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
barbecue sauce
|
|
| 226.8 | g |
beef, round steak
cut into small pieces |
|
| 5 | ml |
garlic salt
|
|
Directions
Remove stems and shake out seeds from chili pods; rinse in cold water.
Tear pods into pieces; place in blender with water.
Blend until smooth. Brown meat in oil.
Add chili pod mixture, barbecue sauce and garlic salt.
Cook over low heat for one hour. Serve as soup with a casserole or beforehand.
