CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Dutch |
Chili, Gh |
12 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
3 1/2 |
lb |
Beef for stew |
1/4 |
c |
Salad oil |
2 |
md |
Onions; chopped |
3 |
md |
Green peppers;; diced |
4 |
|
Garlic cloves; crushed |
2 |
cn |
Tomatoes (28 oz ea) |
1 |
cn |
Tomato paste (12 oz) |
1/3 |
c |
Chili powder |
1/4 |
c |
Sugar |
2 |
ts |
Salt |
2 |
ts |
Dried oregano leaves |
3/4 |
ts |
Cracked black pepper |
INSTRUCTIONS
Cut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over high
heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With
slotted spoon, remove meat cubes to boil as they brown; set aside.
Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic,
and remaining onions to drippings in Dutch oven; over medium high heat,
cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato paste,
chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups
water; over high heat, heat to boiling. Reduce heat to low; cover and
simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over each
servings. Makes 12 servings.
About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.
Source: Good Housekeeping Magazine printed in September 1978 and March
1995.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”