Big Joe's Rosewood Red Chili

Course : Chili
Serves: 6-8
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Has all of the good ingredients of a chili including beans, tomato sauce, and sweet peppers. Try it before you snub it.


1 1/2 pounds cubed flank steak
1 medium sweet green pepper, cut into 1/2 dice.
1 large yellow onion, cut into 1/2 dice
2 tablespoons canola oil or olive oil
15 ounces beef broth
8 ounces tomato sauce
8 ounces Water or tomato juice (added to cover ingredients)
---SPICE MIX No. 1
1/2 tablespoons paprika
1/2 teaspoon cayenne
1/2 tablespoons onion powder (or dried granules)
2 pieces chicken bouillon
2 pieces beef bouillon
1 tablespoons chili powder (New Mexico style is best)
---SPICE MIX No. 2
30 ounces kidney beans (dark red and/or light red) or pinto beans
2 teaspoon ground cumin
1 package Goya brand spice
1 teaspoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 tablespoons chili powder

Preparation / Directions:

Preparation: (1) Heat oil in 3- or 4-qt. saucepan with lid. When hot but not smoking, add beef and brown, stirring from time to time until beef looks gray. Cook between stirrings with lid on. (2) Add and sauté with browned beef the diced sweet green pepper and onion. (2) Add the can of beef broth, the 8-oz can of tomato sauce, and all of SPICE MIX #1. Stir together until mixed. Cook until meat is tender, about 20 minutes, stirring from time to time. Cook with lid askew. (3) When meat is tender, add beans and SPICE MIX #2, stirring until mixed. Bring back to slow simmer, reduce heat to medium-low, and cook with lid askew for 30 minutes, stirring from time to time. (4) All good chili dishes need time to “season” by being cooled to room temperature so flavors can meld. Once cooled, refrigerate the chili. Heat up slowly for serving. (5) (Optional) We in Ohio serve our chili over cooked white rice.

5 Kitchen's say:
  (4 Stars!)
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