Chili Con Carne Texas Style
|Beef chuck blade steak||3 1⁄2 Pound (1 Whole)|
|Green peppers||2 Medium|
|Garlic||2 Clove (10 gm)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1 Teaspoon|
|Canned tomatoes||56 Ounce (2 Cans, 28 Ounce Each)|
|Canned tomato paste||12 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Ground cumin||1 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Monterey jack/Mild cheddar cheese||1⁄4 Pound, coarsely shredded (1 Cup, For Garnish)|
1. With knife, 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.