| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Chili, Beef | 7 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1 1/2 | lb | Beef sirloin; cubed |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Green pepper; chopped | |
| 1 | Red pepper; chopped | |
| 2 | Fresh jalapenos; chopped | |
| 30 | oz | Kidney or navy beans |
| 14 | oz | Beef broth |
| 1/2 | c | Red wine |
| 2 | tb | Chili powder |
| 2 | ts | Cumin |
| Salt and pepper to taste |
INSTRUCTIONS
1. Heat oil in a Dutch oven or large pot over medium heat. 2. Brown meat on all sides in hot oil, 5-8 minutes; stir only occasionally. 3. Add onions, garlic, bell peppers and jalapeno pepper; cook for 3 minutes or until vegetable are just tender-crisp. 4. Stir in remaining ingredients, bring to a boil; reduce heat cover, and simmer for 40-50 minutes or until meat is tender. Recipe by: adapted from Pillsbury Soup, Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@geocities.com> on Nov 28, 1997
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