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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In large saucepot over high heat, cook onion in oil 3-4 minutes, until
translucent. Add garlic, cook, stirring 1 minute. Remove to plate. Add beef
cubes in batches, and cook until well-browned, 5-6 minutes. Return onion
and garlic with beef to saucepot. Add tomatoes with puree, next 4
ingredients and 1 cup water. Cover and simmer, stirring occasionally to
break up tomatoes, 1.1/2 hours or until beef is tender. Add green pepper,
uncover and simmer, stirring occasionally 30 minutes. Season with salt to
taste. Spoon chili into individual serving bowls. Serve with cheese and
rice.
From: Woman's World Magazine - unknown date
| Ingredients:
1 large Onion, chopped
2 Tablespoon(s) Garlic, chopped
2 Centiliter(s) Garlic, minced
2 Pound(s) Lean, boneless beef chuck,
1 28oz. can whole tomatos in
1 6oz. can tomato paste
3 Tablespoon(s) Cloves garlic, finely choppe
1 Teaspoon(s) Dried oregano
1/4 Teaspoon(s) Crushed red pepper
1 large Green pepper, chopped
6 Tablespoon(s) Shredded yellow Cheddar ch. |
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