| 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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