Wednesday, November 16, 2011

Texas-Style Chili

Texas-Style Chili

A pot of this chili simmering on the range will bring your family in from the cold mighty quickly. Little chunks of tender beef with onions and green peppers -- but no beans -- are simmered in a thick tomato sauce.

  • 3 1/2 pounds beef for stew
  • 1/4 cups salad oil
  • 2 medium onions, chopped
  • 3 medium green peppers, diced
  • 4 cloves garlic, crushed
  • 2 cans (28-ounce) tomatoes
  • 1 cans (12-ounce) tomato paste
  • 1/3 cups chili powder
  • 1/4 cups sugar
  • 2 teaspoons salt
  • 2 teaspoons dried oregano leaves
  • 3/4 teaspoons cracked black pepper

Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.

Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally.

Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, 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. Pass reserved onion to sprinkle over each serving. Serves 12.


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