 |
Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 8 |
|
I found this recipe several years ago at the service meat counter in our local supermarket and tweeked it a little. I also call it 'Really Good Chili That's a Whole Lotta Work' but my guys love it so what can I do? It can be 1/2 diced beef and 1/2 ground beef but we like it all diced. It's pretty mild so add more chili powder and chopped chilis if you like it hot. I also use trimmed stew beef instead of a roast, costs a bit more but its quicker to cut up. Prep time includes browning the beef and onions. It's good left over also. Ingredients:
3 lbs boneless bottom round roast, cut into 1/2 inch cubes |
1/4 cup olive oil |
4 medium onions, chopped |
4 garlic cloves, minced |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
3 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon sugar |
1 (28 ounce) can crushed tomatoes |
2 (14 ounce) cans black beans, undrained |
1 (4 ounce) can chopped green chilies |
Directions:
1. Heat oil in a large saucepan over high heat; add the beef in small batches and brown till no longer pink, 3-5 minutes per batch; set beef aside after browning.
2. Reduce the heat to medium, add the onions and garlic to the pan; cook for 3-5 minutes or till translucent.
3. Return the beef to the pan and stir in the cumin, oregano, sugar, salt, and tomatoes.
4. Cover and bring to a boil; reduce heat and simmer for 2 hours.
5. Add the chilies and beans. Cook an additional hour.
|
|