Chili con carne

Yield: 6 servings

Measure Ingredient
2 pounds Round steak, cut 1 1/2\"pcs
3 mediums Tomatoes, diced
1½ cup Water
1 cup Onion, chpd
2 cloves Garlic, sm, crushed
1 teaspoon Salt
1½ cup Tomato sauce
4 ounces Cn chpd green chilies
1 tablespoon Chili powder
1 tablespoon Ground cumin


Casa Juanita, Clearwater FL Combine meat, tomatoes, water, onoin, garlic, and salt in Dutch oven and bring to boil over high heat.

Reduce heat, cover and simmer, adding water as necessarey so meat is always partially covered, until beef is tender enough to shred, about 2 hrs. Remove meat and shred by pressing with back of spoon. Return meat to pan. Add remaining ingreds, cover, simmer 30 mins stirring every 5 mins. Serve hot. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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