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.
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