Champ Chili
Yield
12 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 4 | cloves |
garlic
crushed |
|
| 3 | large |
onions
sliced |
|
| 4 | pounds |
beef, sirloin steak
diced |
|
| 28 | ounces |
tomatoes, canned
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 3 | each |
jalapeño pepper
chopped |
*
|
| 4 | cloves |
garlic
crushed |
|
| 3 | large |
onions
sliced |
|
| 1.8 | kg |
beef, sirloin steak
diced |
|
| 809.2 | ml/g |
tomatoes, canned
|
|
Directions
Sauté peppers, garlic, and onion in butter.
Add worchestershire sauce and cumin to taste.
In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder.
Add first mixture (onions, etc), tomatoes, chili and water as needed.
Bring to a boil rapidly, while stirring constantly.
Reduce heat to very low while stirring, and add secret ingredients to taste.
Add corn paste or arrowroot to thicken if desired.
Stir constantly and taste often.=
