Out of This World Chili

  1. 4 to 5 pound stew beef, cut into 1/2- to 1-inch cubes
    2 large green bell peppers, diced
    5 to 6 stalks celery, sliced in chunks
    2 large onions (or Spanish) coarsely chopped
    3 tablespoon fresh cilantro minced
    4 chipotle peppers, minced
    4 large mild chile peppers, skinned,
    seeded and chopped
    2 (28 ounce) cans diced tomatoes, drained
    8 garlic cloves minced, or to your taste,
    the more the better
  2. Seasoning Mix
    1 (15 ounce) can tomato sauce
    1 can beef broth
    2 tablespoons Worcestershire sauce
    6 to 8 tablespoons chili powder
    1 tablespoon salt
    1 teaspoon pepper
    1 tablespoon sugar
    2 tablespoons ground cumin
    1 teaspoon dried marjoram
    1 tablespoon dried oregano leaves ( or
    Mexican if you can find)
    2 tablespoons Masa Harina
    3 tablespoons tapioca thickener
  1. Preheat oven to 250 degrees F.
  2. Place beef, peppers and other vegetables in a large Dutch oven or large stock pot, mix well to combine, (do not brown meat). (If you have a slow cooker or crockpot use that and cook on LOW for 6 to 8 hours)
  3. In a blender or food processor, add seasoning ingredients together and blend. Pour over ingredients and mix well.
  4. Cover and place in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.
  5. Makes 12 servings
  6. Recipe submitted by bettyboop50

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