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Cooked by: Chef / Last Modified: 3/25/2008 / Number of Servings: 6 |
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Directions: 1) Chop the steak into 1 inch cubes. Heat the oil and beef a few cubes at a time, turning to brown on all sides. Add the chopped onions and saute over medium heat for 2 or 3 minutes then add the garlic.
2) Season with salt to taste. Add the boiling water, caraway and sesame seeds and oregano. Reduce heat, cover and simmer for 1 hour.
3) Gradually stir in the chili powder, testing frequently until you achieve the degree of flavour and hotness that suits you. Add olives, cover and simmer for another hour.
4) Taste, and correct the seasoning then mix in kidney beans and heat through.
Toasted french bread, tortillas or corn bread go well with this and a crisp green salad.
Beer is the only drink that can stand up to the spiciness of the chili.
Cool and freeze in containers. Serving day heat over low heat.
| Ingredients:
1/3 Cup(s) Olive Oil
3 Pound(s) Lean Ground Steak
2 Onions, peel & finely chop
3 Centiliter(s) Garlic, peel & finely chop
4 Cup(s) Boiling Water
1 Teaspoon(s) Caraway Seeds
2 Teaspoon(s) Sesame Seeds
1/2 Teaspoon(s) Oregano
4 Tablespoon(s) Chili Powder
1 Cup(s) Pitted Green Olives
2 Can(s) Kidney Beans (1 lb cans) |
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