Beef Chili

Name: Beef Chili
Ingredients: 2 tbsp oil; 2 lbs chuck steak, trimmed, cubed; 2 None Italian sausages, sliced; 1 None onion, chopped; 1 None large red chili, chopped; 2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 2 cups water; 1 None (14-oz) can cherry tomatoes; 2 tbsp polenta or cornmeal; 1 None cinnamon stick; 2 None dried bay leaves; 1 None (14-oz) can kidney beans, drained, rinsed; None None Tortillas, to serve; None None Sliced avocado, to serve; None None Grated cheddar cheese, to serve

17 ingredients

4 steps

Ingredients

2 tbsp oil
2 lbs chuck steak, trimmed, cubed
2 None Italian sausages, sliced
1 None onion, chopped
1 None large red chili, chopped
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
2 cups water
1 None (14-oz) can cherry tomatoes
2 tbsp polenta or cornmeal
1 None cinnamon stick
2 None dried bay leaves
1 None (14-oz) can kidney beans, drained, rinsed
None None Tortillas, to serve
None None Sliced avocado, to serve
None None Grated cheddar cheese, to serve

Directions

1

Heat half oil in a large Dutch oven on high. Brown beef in 2-3 batches. Set aside.
2

Heat remaining oil in same pan. Add sausage, onion, and chili. Cook, stirring frequently, for 4-5 mins, until sausage is golden. Return beef to dish with cumin, oregano and chili powder. Cook, stirring, for 1 min until fragrant.
3

Add water, tomatoes, polenta, cinnamon, and bay leaves. Bring to a boil. Reduce heat to medium and simmer, uncovered, for 1 hour, until meat is tender.
4

Stir in beans and simmer for 3-5 mins. Discard cinnamon and bay leaves. Serve with tortillas, avocado and grated cheese.