Last updated 6/12/2012 1:26:29 AM. Recipe ID 60908. Report a problem with this recipe.
Title: Texas-style chile
Categories: Chili, Gh
Yield: 12 Servings
-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
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
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.
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