Beef, Mexican - Spanish, Soups and Stews

Texas Chili

  • 3 1/2 pounds Beef chuck cubes
  • 3 medium Onion
  • 3 Garlic cloves, chopped
  • 2 28oz cans Tomatos
  • 12 ounces Beer
  • 1 teaspoons Salt
  • 1/2 cup Oregano, dried
  • 1 cup Cheese, Monteray Jack
  • 1/4 cup Vegetable oil
  • 2 medium Green pepper, diced
  • 1 small can Tomato paste
  • 1 tablespoon Sugar
  • 1 teaspoons Cumin, ground
  • 1/2 teaspoons Pepper, ground course
  • 1 teaspoon Pepper, crushed red

    • In a 5 quart dutch ove, over medium high heat, in hot oil, cook the meat, one third at a time, stirring frequently until browned on all sides; removing meat tobowl as it browns; set aside.

    Reserve 1cup diced onion for sprinkling over chili later. In the drippings remaining in the dutch oven, cook the green peppers, garlic, red pepper and remaining onions until vegetables are tender, stirring occasionally and adding more oil if necessary.

    Return meat to pot; add tomatoes with their liquid and remaining ingerdients, except chese.

    Over high heat bring toa boil, reduce heat to low; cover and simmer for 1 hour, until meat is fork tender, stirring occasionally.

    Serve chiki in bowls. If you like pass shredded cheese and reserved onions to sprinkle on top.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Englehart of Canyon Lake, TX. 

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