Servings
6 s
Ingredients
- 2 tablespoons Vegetable oil
- 3 Garlic cloves; chopped
- 2 Onions; chopped
- 1 Green bell peppers; chopped
- 3 pounds Beef
- 1 teaspoon Ground cumin
- 1 teaspoon Ground oregano
- 3 tablespoons Chili powder
- 10 Tomatoes; peeled and chopped
- 2 Jalapeño peppers; optional
- 1 can Beer
Directions
- * Have beef chopped, not ground.
- 1. Heat oil in a large heavy skillet.
- Add garlic, onions and green pepper.
- Sauté until soft, about 5-7 minutes.
- 2. Add beef and lightly brown on all surfaces.
- Drain off some of the fat if a lot has accumulated.
- Lean beef trimmed of all fat should not have an excess amount, however.
- 3. Add remaining ingredients and simmer for 1 hour or slightly longer.
- Put a cover on skillet during cooking time, and slightly tilt it so steam can escape.
- Check often and stir to prevent sticking.
- Skim off fat as it rises.
- Best if allowed to sit, tightly covered, for an hour after cooking is complete.
- Serving Ideas : Serve with cornbread or cheese biscuits.
- NOTES : This chili can be mild or very hot depending upon the use of jalapeño peppers.
- Some chili lovers say you should never put beans in chili so this recipe omits them.
- This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili.
- Recipe by: Jo Anne Merrill Posted to recipelu-digest Volume 01 Number 576 by “catspaw@inetnow.
- net”
- net> on Jan 22, 1998