Prep 30 mins
Cook 2 hrs
We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do.
- 3 1⁄2-4 lbs boneless beef roast
- 1⁄2 cup cooking oil
- 2 cups chopped onions, plus additional for garnish
- 3 medium green peppers, diced
- 4 garlic cloves, crushed
- 2 (28 ounce) cans tomatoes (I prefer crushed)
- 1 (12 ounce) can tomato paste
- 2 cups water or 2 cups beer or 2 cups wine or 2 cups coffee
- 1⁄3 cup chili powder
- 1⁄4 cup sugar or 1⁄8 cup brown sugar or 3⁄4 cup molasses
- 2 tablespoons salt
- 2 teaspoons oregano leaves
- 3⁄4 teaspoon cracked pepper
- shredded monterey jack cheese (to garnish)
- Cut beef into 1/2 inch cubes.
- In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
- With a slotted spoon, remove the meat to a bowl and set aside.
- Add the onions, green peppers, and garlic to the drippings in the dutch oven.
- Cook 10 minutes over medium heat stirring occasionally.
- Add more oil if necessary.
- Return the meat to the dutch oven.
- Add tomatoes (with liquid) and remaining ingredients except the cheese.
- Over high heat, heat to boiling.
- Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
- Stir occasionally.
- Serve with cheese and additional raw onions.
- Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.
Good! It's common knowledge that Texas Chili has no beans, so props there. But Texas Chili also has no sugar, so I left that out and liked it just find.