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Pueblo Fire

beef, native, soups

10 red chili pods
1 tablespoon oil
3 cup water
1/4 cup barbecue sauce
1/2 lb round steak, cut into small pieces
1 teaspoon garlic salt

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. Makes 6 servings of 1/3 cup: small servings are practical for this soup. Posted by Pat Stockett. Courtesy of Fred Peters.

Yield: 6 servings

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