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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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The addition of round steak gives this chili recipe a nice change of pace. Everyone in my family just loves it! Ingredients:
1 pound beef top round steak |
1 large onion, chopped |
2 garlic cloves, minced |
1 to 2 tablespoons canola oil |
1 can (46 ounces) v8 juice |
1 can (28 ounces) crushed tomatoes |
2 cups sliced celery |
1 can (16 ounces) crushed tomatoes |
2 cups sliced celery |
1 can (16 ounces) kidney beans, rinsed and drained |
1 medium green pepper, chopped |
1 bay leaf |
2 tablespoons chili powder |
1-1/2 teaspoons salt |
1 teaspoon dried oregano |
1 teaspoon brown sugar |
1/2 teaspoon each celery seed, paprika and ground mustard and cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon dried basil |
Directions:
1. Cut meat into 1/2-in. cubes. In a large kettle or Dutch oven, brown meat, onion and garlic in oil. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Discard bay leaf before serving. Yield: 6-8 servings.
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