Chunky Beef Chili


Yield: 8 Servings

2 T oil
2 1/2 lb beef chuck,boneless — cut
1/2 pieces
1 c onion — coarse,Chopped
1 c green pepper –,Chopped
20 ml garlic –,Crushed
1 t salt
2 cn tomatoes — whole,Peeled
14 1/2 oz ea
6 oz tomato paste — can
3 T chili powder
1 t oregano leaves,Dried
1/2 t grushed red pepper — to
1 taste
1 lettuce,Shredded
1 cheese,Shredded
1 green onion –,Sliced
1 cilantro leaves
1 black beans –,Rinsed
1 drained
1 sour cream
1 avocado –,Diced
1 jalapeno pepper –,Sliced

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 1 1/2 hours until beef is tender. Serve with choice of
toppings. Makes 8 cups

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