Recipe by Scooper
I got this recipe on another web site, but I just can't remember which one! It is AWESOME! Grab the bread and dunk, dunk, dunk! I've made rice or pasta or even once used those small white or red potatoes to accompany this. A HUGE favorite in my house and is best, I think, the second day (or third....) This is really more like a stew than "chili" as we know it. This is the first time I've listed a recipe here... so be gentle! :O) I'd love to know what you all think! Enjoy.
Top Review by risable
O.K., will be gentle for 1st time post-er. I liked it, and although you get brownie points for not using beans, you get a ding for using sugar. A definate Texas Chili no-no. I know you got this somewhere else, but you don't have to spread the mistake to others. Also, us diehard Texans would never, ever recommend a chili with any kind of side! Texas Chili is a man's man meal. Hearty, spicy, stand-alone. (in secret I like mine with rice or over butter noodles)
- 3 1⁄2-4 lbs beef blade steaks (I use pre-cut stew meat from the store)
- 1⁄4 cup salad oil
- 2 cups chopped onions
- 3 -4 medium green peppers, dices (I don't dice the onions or peppers, but cut them up into "chunks")
- 4 cloves garlic (I slice mine)
- 1 (2 ounce) can tomato paste (if you like it thicker, use 2 cans)
- 1⁄3 cup chili powder
- 1⁄4 cup sugar (or substitute)
- 2 tablespoons salt
- 2 teaspoons oregano
- 3⁄4 teaspoon pepper
- 1⁄2 cup cheese (to garnish)
Directions See How It's Made
- Cut steak into 1/2" cubes.
- Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
- Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
- Cook 10 minutes stirring occasionally.
- Add more oil if necessary.
- (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
- Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
- (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
- Heat to boiling, then reduce to low, cover and simmer approx.
- 1 1/2 hours or until meat is fork tender, stirring occasionally.
- Spoon chili into large bowls, sprinkle cheese and add onions if desired.