Chili Con Carne

Chili con carne translated from the Spanish means chiles with meat. The meat is beef.

The recipe presented here should keep most Texans happy because it has no beans.

It does have tomato though.

Chili Con Carne Recipe

1 (3 1/2 lb.) beef chuck blade steak
3 medium onions
2 green peppers
2 garlic cloves
1/4 c. salad oil
1 tsp. crushed red pepper
2 (28 oz.) cans tomato paste
2 c. water
1 Tbsp. Sugar
1 tsp. Salt
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. Pepper
4 oz. Monterey Jack or Cheddar cheese
1 tsp. minced garlic

About 1 1/2 hours before serving time cut the beef chuck blade steak into 1/4-inch cubes. Dice the onions and green peppers and mince garlic.

In a 5 quart Dutch oven on medium high sear the beef cubes a few at a time until they are browned on all sides. As they brown remove to a bowl and set aside.

Reserve 1/2 cup of the diced onions for sprinkling over chili later.

In the drippings remaining in the Dutch oven over medium heat, cook green peppers, garlic, red pepper and remaining onions until vegetables are tender, stirring often and adding more if wanted.

Return the meat to the Dutch oven. Add the tomatoes with their liquid and the remaining ingredients except the cheese. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 1 hour or until the beef is tender, stirring often.

Serve the chili in bowls sprinkled with the cheese and reserved diced onions.

Good for company or parties.

Makes 10 chili con carne main dish servings.