Chili Con Carne Texas Style

  1. 3-1/2 lbs. Beef chuck blade steak
    3 medium-sized onions
    2 medium-sized green peppers
    2 cloves garlic
    1/4 C salad oil
    1 tsp. crushed red pepper
    2 28 oz. cans tomatoes
    1 12 oz. can tomato paste
  2. 2 C water
    1 Tsp. sugar
    1 tsp. salt
    1 tsp. ground cumin
    1/2 tsp. oregano leaves
    1/2 tsp. coarsely ground black pepper
    1/4 lb. Monterey Jack or Mild Cheddar
  1. Cut beef chuck blade steak into 1/4-inch cubes. Dice onions and green peppers; mince garlic.
  2. In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meat cubes, one third at a time, stirring frequently until browned on all sides, removing meat to bowl as it browns; set aside.
  3. Reserve 1/2 cup diced onion for sprinkling over chili later. In drippings remaining in Dutch oven, over medium heat, cook green peppers, garlic, crushed red pepper, and remaining onions until vegetables are tender, stirring occasionally and adding more salad oil if necessary.
  4. Return meat to Dutch oven; add tomatoes with their liquid and remaining ingredients except shredded cheese; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until meat is fork-tender, stirring occasionally.
  5. Serve chili in bowls. If you like, pass shredded cheese and reserved diced onion to sprinkle over each serving.
  6. Makes 10 servings
  7. Contributed by Mark Schwartz

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases