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| Chili Con Carne Texas Style |
3-1/2 lb. Beef chuck blade steak
3 medium-sized onions
2 medium-sized green peppers
2 cloves garlic
1/4 C salad oil
1 tsp. crushed red pepper
2 28 oz. cans tomatoes
1 12 oz. can tomato paste
2 C water
1 Tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. coarsely ground black pepper
1/4 lb. Monterey Jack or Mild Cheddar
Cut beef chuck blade steak into 1/4-inch cubes. Dice
onions and green
peppers; mince garlic.
In 5-quart Dutch oven, over medium-high heat, in hot salad
oil, cook meat
cubes,
one third at a time, stirring frequently until browned on all sides,
removing
meat to
bowl as it browns; set aside.
Reserve 1/2 cup diced onion for sprinkling over chili later. In drippings
remaining in
Dutch oven, over medium heat, cook green peppers, garlic,
crushed red pepper,
and
remaining onions until vegetables are tender, stirring
occasionally and adding
more
salad oil if necessary.
Return meat to Dutch oven; add tomatoes with their liquid and remaining
ingredients
except shredded cheese; over high heat, heat to boiling. Reduce
heat to low;
cover
and simmer 1 hour or until meat is fork-tender, stirring
occasionally.
Serve chili in bowls. If you like, pass shredded cheese and reserved diced
onion
to sprinkle over each serving.
Makes 10 servings
Contributed by Mark Schwartz
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