What you need:
- 3.5 lbs top round, cut in 1/2 inch cubes
- 2 c coarsely chopped onions
- 2 c beef broth
- 28 oz can whole tomatoes
- 6 oz can tomato paste
- 5 T vegetable oil
- 4 garlic cloves, minced
- 4 T chili powder
- 1.5 t oregano
- 1.5 t ground cumin
- 1 t crushed red peppers
- salt to taste
- 1 t sugar
What you do:
- Heat 3 T of the oil in a large, heavy pot. When hot, add the
meat, seasoned with salt, all at once. Sear it, turning constantly,
until all the pieces are lightly browned. Transfer the meat to a
bowl. Add the remaining 2 T oil to pot. Add the onion and garlic
and saute until the onion is wilted. Stir in remaining ingredients
and mix well. Simmer 1 hour. Serve over rice.
- This chili is respectively hot, but it is not scorching. If you
discover someone to whom this is baby food, offer additional red
pepper flakes.
- Recipe submitted by Joyce O. via Wisconsin.
|
