Texas-style chile
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MARY WILSON BWVB02B | ||
| 3½ | pounds | Beef for stew |
| ¼ | cup | Salad oil |
| 2 | mediums | Onions; chopped |
| 3 | mediums | Green peppers;; diced |
| 4 | Garlic cloves; crushed | |
| 2 | cans | Tomatoes (28 oz ea) |
| 1 | can | Tomato paste (12 oz) |
| ⅓ | cup | Chili powder |
| ¼ | cup | Sugar |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Dried oregano leaves |
| ¾ | teaspoon | Cracked black pepper |
Directions
Cut beef for stew into ½ inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook ⅓ of meat at a time, until brown.
With slotted spoon, remove meat cubes to boil as they brown; set aside.
Reserve ½ cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1½ hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over each servings. Makes 12 servings.
About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.
Source: Good Housekeeping Magazine printed in September 1978 and March 1995.