Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- coarse chopped
3 cl Garlic -- coarse chopped
2 tb Vegetable oil
2 tb Chili powder
1 1/2 lb Round or chuck steak -- trimmed, cut in 1/2"
14 3/4 oz Can beef broth
16 oz Tomatoes -- peeled stewed
1/2 tb Oregano
1 tb Cumin
In a large Dutch oven or stockpot, heat the vegetable oil over
medium-high heat. When it fragrant, add the onions and garlic and
saute until the onion is tender-crisp, reducing the heat if necessary
to keep everything from burning. Add the chili powder and stir well.
Add the beef, and cook until the beef begins to release its juices,
making the chili powder into a paste. Pour in beef broth. Use your
hands to crush the tomatoes roughly, then add tomatoes and juices to
the kettle. Cover and simmer until beef is tender, about 1 hour.
Season with oregano and cumin, adding more or less of each as
desired. Taste the chili; if it's too mild to suit, add cayenne
pepper to taste.
