A pot of this chili simmering on the range brings our children in from the cold mighty quickly. Little chunks of tender beef with onions and green peppers — but no beans — are simmered in a thick tomato sauce.
3-1/2 pounds beef for stew
1/4 cup salad oil
2 medium onions, chopped
3 medium green peppers, diced
4 cloves garlic, crushed
2 cans (28-ounce) tomatoes
1 can (12-ounce) tomato paste
1/3 cup chili powder
1/4 cup sugar
2 teaspoons salt
2 teaspoons dried oregano
3/4 teaspoon cracked black
1. Cut beef for stew into 1/2-
inch cubes. In 8-quart Dutch oven
over high heat, in hot salad oil,
cook one-third of meat at a time,
until browned. With slotted spoon,
remove meat cubes to bowl as they
brown; set aside.
2. 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.
3. 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 forktender, stirring occasionally.
4. Spoon chili into large bowl.
Pass reserved onion to sprinkle
over each serving. Serves 12.
©2018 Hearst Communications, Inc.