Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 cups chopped onions Salt Cayenne

  3. 2 pounds stew meat, cut into cubes

  4. 1 tablespoon chili powder

  5. 2 teaspoons ground cumin Crushed red pepper

  6. 2 teaspoons dried oregano

  7. 2 tablespoons chopped garlic

  8. 3 cups crushed tomatoes

  9. 1/4 cup tomato paste

  10. 8 cups beef stock

  11. 2 tablespoons masa flour

  12. 4 tablespoons water

  13. 1 cup canned dark red kidney beans

  14. 1 bag tortilla chips

  15. 1 1/2 cups grated Monterey Jack cheese

  16. 6 tablespoons sour cream

  17. 1 small jar jalapenos

Instructions Jump to Ingredients ↑

  1. In a large saucepan , heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper , and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic , tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry , add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.


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