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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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