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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Serve this in sourdough bread bowls. Ingredients:
1 lb steak, any kind you like |
2 lbs lean ground beef |
1 tablespoon cooking oil, canola |
1 1/2 cups chopped onions |
4 minced garlic cloves |
1 1/3 cups chopped green peppers |
3 cups tomato juice |
14 ounces pork and beans with molasses |
14 ounces red kidney beans, drained and rinsed |
10 ounces condensed beef broth |
2 tablespoons granulated sugar |
2 1/2 tablespoons chili powder |
1 teaspoon cayenne pepper |
1 teaspoon cumin |
1/2 teaspoon allspice, ground |
2 bay leaves |
1 teaspoon salt |
1 tablespoon paprika |
2 teaspoons dried oregano |
Directions:
1. Cut up steak into 1/2 inch cubes. Scramble fry steak, ground beef, onion, garlic, and green pepper in a large pot or Dutch oven until ground beef and steak are no longer pink. Drain.
2. Add remaining ingredients to beef mixture one at a time. Add ingredient, mix well, then add the next ingredient, and mix well until all ingredients are in the pot.
3. Bring chili to a boil. Reduce heat to a medium-low. Put lid on pot so lid is almost completely covering chili, leave a small opening. Simmer for 45 minutes. Stirring only every 15 minutes. Take out Bay leaves and serve.
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