Chunky Beef Chili

Name: Chunky Beef Chili
Ingredients: 2 tablespoons vegetable oil; 2 1/2 lbs boneless beef chuck, cut into 1/2-inch pieces; 1 cup onion, coarsely chopped; 1 cup green bell pepper, chopped; 2 garlic cloves, minced; 1 teaspoon salt; 1 (28 ounce) can Italian plum tomatoes, broken up and undrained; 1 cup water; 1 (6 ounce) can tomato paste; 3 tablespoons chili powder; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1 (15 1/2 ounce) can red kidney beans, drained; 6 tablespoons cheddar cheese, shredded; 6 tablespoons onions, chopped

15 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
2 1/2 lbs boneless beef chuck, cut into 1/2-inch pieces
1 cup onion, coarsely chopped
1 cup green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 (28 ounce) can Italian plum tomatoes, broken up and undrained
1 cup water
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 (15 1/2 ounce) can red kidney beans, drained
6 tablespoons cheddar cheese, shredded
6 tablespoons onions, chopped

Directions

1

Heat oil in large skillet or Dutch oven over med-hi heat.
2

Add boneless beef chuck pieces, 1 c chopped onion, green pepper and garlic; cook until beef is evenly browned. Pour off drippings.
3

Sprinkle salt lover beef.
4

Add tomatoes w/ juice, water, tomato paste, chili powder, oregano and crushed red pepper.
5

Cover tightly; reduce heat and simmer 1 1/2 hours or until beef is tender.
6

Add beans; continue cooking, uncovered, 20 to 30 minutes.
7

Serve with cheese and additional chopped onion.