Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Meats
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oil
2 1/2 pounds Beef chuck; boneless -- cut
1/2 " pieces
1 cup Onion -- coarse chopped
1 cup Green pepper -- chopped
20 milliliters Garlic -- crushed
1 teaspoon Salt
2 cans Tomatoes -- whole peeled
14 1/2 oz ea
6 ounces Tomato paste -- can
3 tablespoons Chili powder
1 teaspoon Dried oregano leaves
1/2 teaspoon Grushed red pepper -- to taste
Shredded lettuce
Shredded cheese
Green onion -- sliced
Cilantro leaves
Black beans -- rinsed drained
Sour cream
Avocado -- diced
Jalapeno pepper -- sliced
Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally.
Pour off drippings. Sprinkle salt over beef. Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1 1/2 hours until beef is tender. Serve with choice of toppings. Makes 8 cups
