Texas-Style Chile Recipe
Recipe Ingredients
3 1/2 lb beef for stew
1/4 cup salad oil
2 medium onions, chopped
3 medium green peppers, ; diced
4 garlic cloves, crushed
2 can tomatoes (28 oz ea)
1 can tomato paste (12 oz)
1/3 cup chili powder
1/4 cup sugar
2 tsp salt
2 tsp dried oregano leaves
3/4 tsp cracked black pepper
Recipe Preparation
Cut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over
high heat, in hot salad oil, cook 1/3 of meat at a time, until brown.
With slotted spoon, remove meat cubes to boil as they brown; set
aside.
Reserve 1/2 cup onions; cover and set aside. Add green peppers,
garlic, and remaining onions to drippings in Dutch oven; over medium
high heat, cook 10 minutes, stirring occasionally.
Return meat to Dutch oven; add tomatoes with their liquid, tomato
paste, chili powder, sugar, salt, oregano leaves, cracked black
pepper, and 2 cups water; over high heat, heat to boiling. Reduce
heat to low; cover and simmer 1 1/2 hours or until meat is
fork-tender, stirring occasionally.
Spoon chili into large bowl. Pass reserved onion to sprinkle over
each servings. Makes 12 servings.
About 505 cal, 37 g fat, 97 mg chol, 710 mg sod.
Source: Good Housekeeping Magazine printed in September 1978 and
March 1995.
Servings: 12
Back to Stew Recipes
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