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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I have served this many times for Monday Night Football parties. Yes, it has beans and tomatoes and I'll call it Texas Chili, if I want to. Don't hate. Ingredients:
1/4 cup all-purpose flour |
1 1/2 lbs beef stew meat, cut into 3/4-inch pieces |
5 tablespoons vegetable oil, divided |
1 medium onion, chopped |
2 garlic cloves, minced |
2 (16 ounce) cans whole tomatoes, undrained and cut-up |
2 (16 ounce) cans red kidney beans, drained |
1 (8 ounce) can tomato sauce |
2 tablespoons chili powder |
1 teaspoon dried crushed red pepper flakes |
1/2 teaspoon ground cumin |
1/4 teaspoon ground oregano |
Directions:
1. Place flour in a large zip-top plastic bag.
2. Add beef; shake to coat.
3. Heat 3 T oil in Dutch oven; add beef and any remaining flour.
4. Brown beef over medium-high heat; remove beef from pan; set aside.
5. Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
6. Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
7. Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
8. Uncover; simmer stirring occasionally 30-60 minutes longer.
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