Evergreen chili-golden chili pepper award

Yield: 8 Servings

Measure Ingredient
¼ cup Onion-minced
¼ cup Water
2 tablespoons Chili powder
2 teaspoons Garlic powder
1 teaspoon Cumin-ground
½ teaspoon Red pepper-ground
¼ teaspoon Thyme leaves
¼ teaspoon Curry powder
¼ teaspoon Nutmeg-ground
¼ teaspoon Paprika
¼ teaspoon Black pepper -- ground
2 tablespoons Oil-vegetable
2½ pounds Round steak-boneless -- cut
\N \N In
2 cups Tomato sauce-15 oz
1 \N Jars Picante salsa-mild --
\N \N Med

In a cup, combine onion and water; set aside to soften, about ten minutes.

In another cup, combine chili and garlic powders, cumin, red pepper, thyme, curry powder, nutmeg, paprika and black pepper; set aside. In a Dutch oven or large sauce pan, heat oil until hot. Add beef, a third at a time; cook and stir until browned on all sides, about 5 minutes. Remove meat as it browns. When all meat is browned, return to sauce pan. Add chili powder mixture and reserved onion; cook and stir for 1 minute. Stir in tomato sauce and salsa; cover and simmer until meat is tender, about 1½ hours.

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