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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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I received this recipe from a friend and have modified it to suit my family's tastes. Our three children especially like this slightly sweet chili because it's not too spicy. Ingredients:
3-1/2 pounds beef chuck roast, cut into 1/2-inch cubes |
1/4 cup vegetable oil |
2 cups chopped onion |
3 medium green peppers, chopped |
5 garlic cloves, minced |
2 cans (28 ounces each) diced tomatoes, undrained |
2 cups water |
1 can (12 ounces) tomato paste |
1/3 cup chili powder |
1/4 cup sugar |
1 tablespoon salt |
2 teaspoons dried oregano |
3/4 teaspoon pepper |
1 can (15 ounces) pinto beans, rinsed and drained |
1/4 cup cornmeal |
shredded cheddar cheese and additional chopped onion, optional |
Directions:
1. In a Dutch oven or soup kettle, brown beef in oil; drain. Add the onion, green peppers and garlic; cook until tender.
2. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired. Yield: 14-16 servings (4 quarts).
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