Ingredients Jump to Instructions ↓

  1. 3 1/2 pound(s) beef for stew

  2. 1/4 cup(s) salad oil

  3. 2 medium onions , chopped

  4. 3 medium green peppers , diced

  5. 4 clove(s)

  6. garlic , crushed

  7. 2 can(s) (28-ounce)

  8. tomatoes

  9. 1 can(s) (12-ounce)

  10. tomato paste

  11. 1/3 cup(s) chili powder

  12. 1/4 cup(s) sugar

  13. 2 teaspoon(s) salt

  14. 2 teaspoon(s) dried oregano leaves

  15. 3/4 teaspoon(s) cracked black pepper

Instructions Jump to Ingredients ↑

  1. Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.

  2. 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.

  3. 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.

  4. Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving.


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