Plain Basic Chili
Yield
1 batchPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
coarse chopped |
|
| 3 | cloves |
garlic
coarse chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 ½ | pounds |
beef, round steak
or chuck, trimmed, cut in cubes |
|
| 1 | can |
beef stock
|
*
|
| 16 | ounces |
tomatoes
stewed |
|
| ½ | tablespoon |
oregano
|
|
| 1 | tablespoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
coarse chopped |
|
| 3 | cloves |
garlic
coarse chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
chili powder
|
|
| 680.4 | g |
beef, round steak
or chuck, trimmed, cut in cubes |
|
| 1 | can |
beef stock
|
*
|
| 462.4 | ml/g |
tomatoes
stewed |
|
| 7.5 | ml |
oregano
|
|
| 15 | ml |
cumin
|
|
Directions
IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT.
WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING.
ADD THE CHILI POWDER AND STIR WELL.
ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE.
POUR IN BEEF BROTH.
USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD TOMATOES AND JUICES TO THE KETTLE.
COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1 HOUR.
SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED.
TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE.
