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Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 455 | |
| Calories from Fat 271 | 60% |
| Total Fat 30.18g | 38% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 273mg | 11% |
| Potassium 555mg | 16% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.01g | 5% |
| Protein 33.01g | 53% |
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