Arbol Chile con Carne
from 'Peppers - A Cookbook' by Robert Berkley

Ingredients

1 tablespoon vegetable oil
1 chopped onion
1 seeded/chopped green pepper
350g (12 oz) minced beef
225g (8 oz) stewing beef cut into 1cm (0.5 inch) cubes
300ml (0.5 pint) chicken stock
3 whole dried arbol chiles
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons gralic granules
salt and pepper

Method

Heat oil in large saucepan over medium heat. Add the onion and 
green pepper and saute until both are wilted, about 5 minutes. 
Remove from pan and set aside.

Put the minced and cubed beef into the saucepan and saute 
throughly until cooked, about 10 minutes. Drain off fat and put 
cooked green pepper and onion back into pan with the beef.

Add the chicken stock, arbol chiles, cumin, chili powder, garlic 
and salt and pepper to taste. Simmer over medium-low heat 
until most of the liquid has evaporated, about 1 hour. 

Serve with white beans or pasta, either combined with the chili 
or on the side.

Serves 4.

From 'Peppers - A Cookbook'
By 'Robert Berkley'