Print
Email
Add a photoServings: 6
Ingredients
- 1 lrg ONION -- COARSE Minced
- 3 x GARLIC,COARSE Minced --
- Â Â CLOVES
- 2 Tbsp. VEGETABLE OIL
- 2 Tbsp. CHILI Pwdr
- 1Â 1/2 lb ROUND Or possibly CHUCK STEAK --
- Â Â TRIMMED, CUT IN 1/2"
- 1 can BEEF BROTH -- (14 3/4 Ounce)
- 16 ounce TOMATOES -- PEELED STEWED
- 1/2 Tbsp. OREGANO
- 1 Tbsp. CUMIN
Directions
- IN A LARGE DUTCH OVEN Or possibly STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT. WHEN IT FRAGRANT, Add in THE ONIONS AND GARLIC AND Saute/fry Till THE ONION IS TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING. Add in THE CHILI Pwdr AND STIR WELL. Add in THE BEEF, AND COOK Till THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI Pwdr INTO A PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN Add in TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER Till BEEF IS TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE Or possibly LESS OF EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, Add in CAYENNE PEPPER TO TASTE.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 49 | 56% |
| Total Fat 5.55g | 7% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 432mg | 18% |
| Potassium 305mg | 9% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.84g | 3% |
| Protein 2.36g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
