3 1/2 pounds beef chuck blade steak, cut into 1/2" cubes
1/4 cup salad oil
2 cups chopped onion, divided use
3 medium green peppers, diced
16 ounces canned tomatoes
4 garlic cloves
2 ounces tomato paste
1/3 cup chili powder
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup Monterey jack cheese (for garnish)
Servings: 12
1. Brown meat in oil in Dutch oven, remove to bowl and set aside.
2. Reserve 1/2 cup onions, cover and set aside.
3. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary.
4. Return meat to pan add tomato and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally.
5. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.
1/4 cup salad oil
2 cups chopped onion, divided use
3 medium green peppers, diced
16 ounces canned tomatoes
4 garlic cloves
2 ounces tomato paste
1/3 cup chili powder
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon pepper
1/2 cup Monterey jack cheese (for garnish)
Servings: 12
1. Brown meat in oil in Dutch oven, remove to bowl and set aside.
2. Reserve 1/2 cup onions, cover and set aside.
3. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary.
4. Return meat to pan add tomato and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally.
5. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.
