Yield: 6 servings
|2 tablespoons||Vegetable oil|
|3 \N||Garlic cloves -- chopped|
|2 \N||Onions -- chopped|
|1 \N||Green bell peppers --|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground oregano|
|3 tablespoons||Chili powder|
|10 \N||Tomatoes -- peeled and|
|2 \N||Jalapeno peppers --|
* Have beef chopped, not ground.
1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. 3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking.
Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Serving Ideas: Serave with cornbread or cheese biscuits.
NOTES: This chili can be mild or very hot depending uipon the use of jalapeno peppers. Some chili lovers say you should never put beans in chili, so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili.
Recipe By : Jo Anne Merrill