| 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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