Yield: 7 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1½ pounds | Beef sirloin; cubed |
1 medium | Onion; chopped |
2 \N | Cloves garlic; minced |
1 \N | Green pepper; chopped |
1 \N | Red pepper; chopped |
2 \N | Fresh jalapenos; chopped |
30 ounces | Kidney or navy beans |
14 ounces | Beef broth |
½ cup | Red wine |
2 tablespoons | Chili powder |
2 teaspoons | Cumin |
\N \N | Salt and pepper to taste |
1. Heat oil in a Dutch oven or large pot over medium heat. 2. Brown meat on all sides in hot oil, 5-8 minutes; stir only occasionally. 3. Add onions, garlic, bell peppers and jalapeno pepper; cook for 3 minutes or until vegetable are just tender-crisp. 4. Stir in remaining ingredients, bring to a boil; reduce heat cover, and simmer for 40-50 minutes or until meat is tender.
Recipe by: adapted from Pillsbury Soup, Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@...> on Nov 28, 1997