Texas Style Chili

Recipe by Scooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3 12 - 4
    lbs beef blade steaks (I use pre-cut stew meat from the store)
  • 14
    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)
  • 13
  • 14
    cup sugar (or substitute)
  • 2
    tablespoons salt
  • 2
    teaspoons oregano
  • 34
    teaspoon pepper
  • 12
    cup cheese (to garnish)
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DIRECTIONS

  • 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.
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