| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Chili, Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil; divided 1-1 |
| 2 | lb | Beef; cubed |
| 1 | md | Onion; chopped |
| 2 | c | Salsa; red, chunky |
| 1 | cn | (8oz) tomato sauce |
| 2 | Beef bouillon cube | |
| 2 | c | Water |
| 3 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Oregano |
| Cayenne; to taste | ||
| Salt; to taste |
INSTRUCTIONS
Heat 1 Tbsp oil in a skillet and cook the beef until lightly browned. Remove the meat with a slotted spoon. Discard the greasy cooking fluids. Heat the remaining 1 Tbsp oil in the skillet and saut'e the onion 5 minutes. Put the beef, onion, salsa, and tomato sauce in a large saucepan. Dissolve the bouillon cubes in 2 cups hot water and add to the chili. Add the chili powder, cumin, and oregano. Bring to a boil,reduce heat and simmer until meat is tender, about 1 1/2 hours. Stir occasionaly, adding water if needed. If desired, add cayenne and salt to taste. NOTES : If you like beans with your chili, add 1 can baked beans. Recipe by: "Real Chili" cookbook Posted to MC-Recipe Digest V1 #1049 by "The stunty w/big axe." <jeffries@southconn.com> on Jan 28, 1998
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