Texas Style Chili
Yield
6 servingsPrep
25 minCook
100 minReady
130 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef chuck
blade steak |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
onions
chopped |
|
| 3 | medium |
green bell peppers
diced |
|
| 2 | cans |
tomatoes
8 ounces each |
*
|
| 4 | each |
garlic cloves
|
|
| 2 | ounces |
tomato paste
|
|
| ⅓ | cup |
chili powder
|
*
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
salt
|
|
| 2 | teaspoons |
oregano
|
|
| ¾ | teaspoon |
black pepper
|
|
| ½ | cup |
cheese
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef chuck
blade steak |
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
onions
chopped |
|
| 3 | medium |
green bell peppers
diced |
|
| 2 | cans |
tomatoes
8 ounces each |
*
|
| 4 | each |
garlic cloves
|
|
| 57.8 | ml/g |
tomato paste
|
|
| 79 | ml |
chili powder
|
*
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
salt
|
|
| 1E+1 | ml |
oregano
|
|
| 3.8 | ml |
black pepper
|
|
| 118 | ml |
cheese
for garnish |
*
|
Directions
Cut steak into ½ inch cubes.
Brown meat in oil in Dutch oven, remove to bowl and set aside.
Reserve ½ cup onions- cover-set aside.
Add remaining onions, peppers, and garlic to drippings in pan over medium heat.
Cook 10 minutes stirring occasionally.
Add more oil if necessary.
Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions.
Heat to boiling.
Reduce heat to low, cover and simmer 1½ hous or until meat is fork tender, stirring occasionally.
Spoon chili into large bowl sprinkle cheese on top for garnish.
Pass reserved onion to sprinkle over each serving.
