Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Beef chuck blade steak
1/4 c Salad oil
2 c Onion -- chopped
3 md Green peppers -- diced
16 oz Tomatoes (2 cans)
4 cl Garlic
28 oz Can tomato paste
1/3 c Chili powder
1/4 c Sugar
2 tb Salt
2 ts Oregano
3/4 ts Pepper
1/2 c Monterey jack cheese -- for
-garnish
Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to
bowl and set aside.
Reserve 1/2 cup onions. Cover. Set aside.
Add remaining onions, peppers, and garlic to drippings in pan over
medium heat. Cook 10 minutes stirring occasionally. Add more oil if
necessary.
Return meat to pan add tomatoes and their liquid and remaining
ingredients, except cheese and onions. Heat to boiling. Reduce heat
to low, cover and simmer 1 1/2 hours or until meat is fork tender,
stirring occasionally.
Spoon chili into large bowl sprinkle cheese on top for garnish. Pass
reserved onion to sprinkle over each serving.
