1 Tbsp. salad oil
2 medium onions, chopped
2 minced garlic cloves
3 lb. beef chuck, coarsely
2 Tbsp. chili powder
1/2 tsp. dried oregano
1 tsp. salt
1 (10 oz.) can El Paso
tomatoes and green chilies
1 (6 oz.) can tomato paste
1 (1 lb. 12 oz.) can tomatoes
3 cans kidney beans (16 oz.
Heat oil in 8 quart pot. Lightly saute onions and
garlic. Add meat. Break up and stir until color changes. Add
remaining ingredients and stir. Cover and simmer 2 hours.
Check seasonings. This is a recipe from our database at Cookbooks On/Line!
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.