| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Dutch | Beef, Chili | 6 | Servings |
INGREDIENTS
| 4 | tb | Vegetable oil |
| 2 | lb | Beef stew meat; cut into cub |
| 3 | md | Onion; diced |
| 4 | Cloves garlic; minced | |
| 28 | oz | Can tomatoes |
| 16 | oz | Can tomato sauce |
| 1 | c | Water |
| 3 | tb | Brown sugar |
| 1 | ts | Dried oregano |
| 3 | tb | Chili powder |
| 2 | ts | Salt |
| 1/4 | ts | Dried crushed red pepper |
| 2 | 16 oz cans kidney beans; rin | |
| 1 | lg | Green pepper; diced |
| 1 | lg | Sweet red pepper; diced |
INSTRUCTIONS
"My husband and I enjoy this chili often. I learned to make it in a high school home economics class. One thing I like is that it uses beef stew meat rather than the usual ground beef. And it sure lives up to its name!" ~ Lori Pfeifer Heat oil in Dutch oven; brown beef on all sides. Drain well on paper towels. Cook onions and garlic in oil; return meat to pan. Add the tomatoes, tomato sauce, water, sugar, oregano, chili powder, salt and red pepper. Bring to a boil over high heat. Reduce heat; simmer 1 1/2 hours. Add kidney beans and green and red pepper. Simmer, covered, until meat is tender. From: "Prize-Winning Beef" Recipe booklet. Posted on Prodigy by Debbie Carlson. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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