| 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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