Mexican-style chili beef
4 lbs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean beef round steak; |
| Fat-trimmed, cut in cubes | ||
| 4 | tablespoons | Vinegar |
| 4 | Onion; thin sliced | |
| 8 | cups | Crushed tomatoes; undrained |
| 4 | cups | Water |
| 4 | Fresh hot jalapeno pepper or | |
| Canned; diced | ||
| 4 | Garlic clove; minced | |
| 6 | teaspoons | Ground cumin |
| 1 | teaspoon | Dried oregano |
Directions
LIZ JONES VXRF36B
Spray a non-stick pan with cooking spray. Brown the beef cubes over moderate heat. Turn to brown evenly. Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir just until onion begins to brown. Stir in remaining ingredients. Lower heat to simmering.
Cover and simmer 1½ to 2 hours until meat is very tender. Uncover and simmer until sauce is thick. Skim fat, if any. If desired, serve with rice. The Tampa Tribune, Feb. 1993.