Chunky beef chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2½ | pounds | Beef chuck; boneless |
| ; cut into 1/2\" pieces | ||
| 1 | cup | Onion; coarse chopped |
| 1 | cup | Green pepper; chopped |
| 1⅓ | tablespoon | Garlic; crushed |
| 1 | teaspoon | Salt |
| 2 | cans | Tomatoes; whole peeled |
| 14 1/2 oz ea | ||
| 6 | ounces | Tomato paste; can |
| 3 | tablespoons | Chili powder |
| 1 | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Grushed red pepper to taste |
| Shredded lettuce | ||
| Shredded cheese | ||
| Green onion; sliced | ||
| Cilantro leaves | ||
| Black beans; rinsed drained | ||
| Sour cream | ||
| Avocado; diced | ||
| Jalapeno pepper; sliced | ||
Directions
Heat oil in large skillet of dutch oven over medium heat. Add beef, onion, green pepper and garlic; cook until beef is evenly browned, stirring occasionally. Pour off drippings. Sprinkle salt over beef.
Add tomatoes with juice, tomato paste, chili powder, oregano and crushed red pepper. Cover tightly; reduce heat to low to medium-low; simmer 1½ hours until beef is tender. Serve with choice of toppings. Makes 8 cups