You may also like
Categories:
beef chuck salad oil onion green peppers garlic tomatoes tomato paste water chili pwdr sugar oregano cracked black pepper shredded Monterey Jack cheese
Viewed: 48 - Published at: 9 years agoIngredients
- 3 1/2 to 4 pound boneless beef chuck or possibly blade steak
- 1/4 c. salad oil
- 2 c. minced onion
- 3 med. green peppers, diced
- 4 cloves garlic, crushed
- 2 (28 ounce.) cans tomatoes
- 1 (12 ounce.) can tomato paste
- 2 c. water
- 1/3 c. chili pwdr (a small can will not do it)
- 1/4 c. sugar
- 2 tbsp. oregano
- 3/4 teaspoon cracked black pepper
- 1/2 c. shredded Monterey Jack cheese
Method
- Cut blade steak into 1/2 inch cubes, discarding fat.
- In 8-qt Dutch oven over medium heat, heat salad oil and cook 1/3 of meat at a time till browned all over.
- With slotted spoon, remove and set aside.
- Reserve 1/2 c. onions.
- Add in remaining onions, green pepper and garlic to drippings in Dutch oven and cook 10 min.
- Stir occasionally, adding more oil, if necessary.
- Return meat to Dutch oven; add in tomatoes and their liquid, and remaining ingredients except cheese and reserved onion.
- Boil.
- Reduce to low and cook 2 hrs or possibly more till meat is fork tender.
- Serve over chili mac noodles, if you like, and garnish with cheese and onions.
