Prep 15 mins
Cook 1 hr 30 mins
From "The Everything College Cookbook." It works substituting ground meat for the beef cubes to save money, and I tend to use ground turkey or chicken because it is leaner without really detracting from taste. Just season the met well first. I have also found that substituting Anaheim peppers for the bell peppers gives it even more zing.
- 2 green bell peppers
- 1 medium yellow onion
- 4 garlic cloves
- 2 jalapeno peppers (optional)
- 1⁄4 cup vegetable oil
- 3 lbs boneless beef cubes
- 6 cups tomato sauce
- 1 cup tomato paste
- 3 tablespoons sugar
- 1⁄4 cup chili powder
- 1 tablespoon dried oregano
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- 2 (13 1/2 ounce) bags tortilla chips
- Wash the vegetables and dry. Cut the green peppers in half, remove the seeds, and cut into bite-sized chunks. Peel and chop the onion. Smash, peel, and chop the garlic cloves. If using the jalapenos, slice lengthwise, remove the seeds, and coarsely chop.
- Heat the vegetable oil on medium-high in a large, heavy saucepan. Add 1/2 of the beef cubes and brown. Remove the beef cubes from the saucepan and drain on paper towels. Repeat with the remaining beef.
- Add the green peppers, onion, garlic, and chili peppers to the saucepan. Cook on medium heat until the onion is tender. Add the tomato sauce, tomato paste, and sugar. Stir in the chili powder, oregano, salt and pepper.
- Bring the chili to a boil. Reduce heat to medium-low, cover, and simmer for 90 minutes or until the beef is tender. Add about 1 cup water to the chili to adjust consistency if desired. Serve with tortilla chips.