Beef, Bean, And Corn Chili
|Vegetable oil||3 Tablespoon|
|Top round steak||2 Pound, trimmed of fat and cut into 1/2-inch cubes|
|Spanish onions||3 , coarsely chopped|
|Dried pinto beans||1 Pound, soaked|
|Chili powder||1⁄4 Cup (4 tbs) (Fine Quality)|
|Ground cumin||2 Teaspoon|
|Ground black pepper||To Taste|
|Garlic||3 Clove (15 gm), mashed|
|Canned crushed tomatoes||2 Cup (32 tbs)|
|Water||6 Cup (96 tbs)|
|Jalapeno peppers||3 , seeded and finely chopped|
|Canned mild green chilies||4 Ounce, coarsely chopped (Four 2 Ounce Each Cans)|
|Dried oregano||2 Teaspoon|
|Corn kernels/Frozen corn kernels, thawed||3 Cup (48 tbs), frozen (5 Cobs)|
Heat oil in Dutch oven over high heat and brown beef, being careful not to crowd pieces.
Do in several batches if necessary.
Add onions and cook for 10 minutes.
Reduce heat; add remaining ingredients except corn and simmer for 2 to 3 hours, the longer the better.
Add corn 15 minutes before serving.