Beef and chile pepper chili
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1½ | pounds | Beef sirloin; cubed |
| 1 | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Green pepper; chopped | |
| 1 | Red pepper; chopped | |
| 2 | Fresh jalapenos; chopped | |
| 30 | ounces | Kidney or navy beans |
| 14 | ounces | Beef broth |
| ½ | cup | Red wine |
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Cumin |
| Salt and pepper to taste | ||
Directions
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