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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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A warming chili that will fill you up :P Ingredients:
2 tablespoons vegetable oil |
2 1/2 lbs boneless beef chuck, cut into 1/2-inch pieces |
1 cup onion, coarsely chopped |
1 cup green bell pepper, chopped |
2 garlic cloves, minced |
1 teaspoon salt |
1 (28 ounce) can italian plum tomatoes, broken up and undrained |
1 cup water |
1 (6 ounce) can tomato paste |
3 tablespoons chili powder |
1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
1 (15 1/2 ounce) can red kidney beans, drained |
6 tablespoons cheddar cheese, shredded |
6 tablespoons onions, chopped |
Directions:
1. Heat oil in large skillet or Dutch oven over med-hi heat.
2. Add boneless beef chuck pieces, 1 c chopped onion, green pepper and garlic; cook until beef is evenly browned. Pour off drippings.
3. Sprinkle salt lover beef.
4. Add tomatoes w/ juice, water, tomato paste, chili powder, oregano and crushed red pepper.
5. Cover tightly; reduce heat and simmer 1 1/2 hours or until beef is tender.
6. Add beans; continue cooking, uncovered, 20 to 30 minutes.
7. Serve with cheese and additional chopped onion.
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