Texas Style Chili Ii

Course : Chili
Serves: 12
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3 1/2 pounds boneless beef chuck blade st
1/4 cup salad oil
2 cups onion
3 medium green bell pepper
2 cans canned tomatoes
4 cloves garlic
1 can 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

Preparation / Directions:

Monterey jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving.


Nutritional Information:

118 Calories (kcal); 7g Total Fat; (47% calories from fat); 3g Protein; 14g Carbohydrate; 4mg Cholesterol; 1240mg Sodium

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