Texas Chili

Name: Texas Chili
Ingredients: 2 cloves garlic, chopped; 1/2 c. finely chopped celery; 2 (26 oz.) cans whole tomatoes; 3 lb. beef stew meat, cut into small cubes; 1/8 tsp. cayenne pepper; 1 Tbsp. sugar; 1 bay leaf; 1 c. finely chopped onion; 1/2 c. finely chopped green pepper; 2 (16 oz.) cans tomato sauce; 1 tsp. salt; 1/3 c. chili powder; 1/2 tsp. oregano (optional); 2 Tbsp. oil

14 ingredients

9 steps

Ingredients

2 cloves garlic, chopped
1/2 c. finely chopped celery
2 (26 oz.) cans whole tomatoes
3 lb. beef stew meat, cut into small cubes
1/8 tsp. cayenne pepper
1 Tbsp. sugar
1 bay leaf
1 c. finely chopped onion
1/2 c. finely chopped green pepper
2 (16 oz.) cans tomato sauce
1 tsp. salt
1/3 c. chili powder
1/2 tsp. oregano (optional)
2 Tbsp. oil

Directions

1

Prepare in a Dutch oven.
2

Saute vegetables in 1 tablespoon oil until onion is clear.
3

Remove from pan.
4

Add remaining oil and brown beef, one-half at a time.
5

Return all vegetables to the pan. Add the spices and tomatoes and sauce.
6

Bring to a boil.
7

Lower heat and simmer 2 1/2 to 3 hours or until meat is tender and tomatoes have boiled apart.
8

Serve topped with chopped raw onions, grated Monterey Jack cheese and a small dab of sour cream on each bowl.
9

Serves about 12.