Texas Style Chili
|Beef chuck blade steak||3 1⁄2 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Green peppers||3 Medium, diced|
|Garlic||4 Clove (20 gm)|
|Tomato paste||2 Ounce|
|Chili powder||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cheese||1⁄2 Cup (8 tbs) (for garnish)|
Monteray Jack cheese for garnish. Cut steak into 1/2 inch cubes.
Brown meat in oil in Dutch oven, remove to bowl and set aside.
Reserve 1/2 cup onions- cover-set aside.
Add remaining onions, peppers, and garlic to drippings in pan
over medium heat. Cook 10 minutes stirring occasionally. Add
more oil if necessary.
Return meat to pan add tomatoe and their liquid and remaining
ingredients, except cheese and onions. Heat to boiling. Reduce
heat to low, cover and simmer 1 1/2 hours or until meat is fork
tender, stirring occasionally.
Spoon chili into large bowl sprinkle cheese on top for garnish.
Pass reserved onion to sprinkle over each serving.