Real Texas Chili
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef chuck steak
cubed |
|
| 2 | pounds |
tomatoes
raw |
|
| 2 | each |
onions
medium |
|
| 1 | each |
green bell peppers
|
|
| 2 | each |
jalapeño pepper
medium |
*
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef chuck steak
cubed |
|
| 907.2 | g |
tomatoes
raw |
|
| 2 | each |
onions
medium |
|
| 1 | each |
green bell peppers
|
|
| 2 | each |
jalapeño pepper
medium |
*
|
| 6E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6E+1 | ml |
chili powder
|
|
Directions
In a food processor or by hand dice the nnions, bell pepper and the jalapeno peppers and set aside.
Cut cuck steak in ½ inch cubes or smaller and set aside.
Cut tomatoes in to pieces and set aside.
Heat vegtable oil in an 8 quart sauce pan and add the diced onions, bell pepper and jalapenos, sauté until browned.
Add the steak and sear untill rowned, add tomatoes and spices.
Cover and simmer untill tomatoes are cooked down.
