Texas style chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Beef chuck balde steak |
| ¼ | cup | Salad oil |
| 2 | cups | Chopped onion |
| 3 | eaches | Med green peppers-diced |
| 2 | eaches | 8oz. can tomatoes |
| 4 | eaches | Garlic cloves |
| 1 | each | 2oz. can tom. paste |
| ⅓ | cup | Chili powder |
| ¼ | cup | Sugar |
| 2 | tablespoons | Salt |
| 2 | teaspoons | Oregano |
| ¾ | teaspoon | Pepper |
| ½ | cup | Chesse for garnish |
Directions
Monteray jack cheese for garnish. Cut steak into ½" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve ½ cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary.
Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1½ hous or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.