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TEXAS STYLE CHILI 2 lb. beef chuck underblade steak boneless 1 Tbsp. salad oil 1 c. chopped onion 1/4 c. diced green pepper 2 large garlic cloves, minced 2 (16 oz.) cans tomatoes 1/4 tsp. chili powder 1 1/2 tsp. salt Cut steak into cubes. In a 5 quart Dutch oven over medium-high heat, heat salad oil to hot. Cook steak in it adding the other ingredients, stirring frequently for about 10 minutes. Allow to simmer for 1 1/2 hours or until fork tender. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |