Ingredients Jump to Instructions ↓

  1. 1 Onion - coarse chopped (large)

  2. 3 Garlic; coarse chopped

  3. 2 tablespoons 30ml Vegetable oil

  4. 2 tablespoons 30ml Chili powder

  5. 1 1/2 lbs 681g / 24oz Round or chuck steak - trimmed, cut in

  6. 1/2"

  7. 1 Beef broth - (14 3/4 oz)

  8. 16 oz 454g Tomatoes - peeled stewed

  9. 1/2 tablespoon 7 1/2ml Oregano

  10. 1 tablespoon 15ml Cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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