Free Recipe Texas-Style Chile
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Texas-Style Chile Recipe
-MARY WILSON BWVB02B
3-1/2 lb Beef for stew
1/4 c Salad oil
2 md Onions; chopped
3 md Green peppers;; diced
4 Garlic cloves; crushed
2 cn Tomatoes (28 oz ea)
1 cn Tomato paste (12 oz)
1/3 c Chili powder
1/4 c Sugar
2 ts Salt
2 ts Dried oregano leaves
3/4 ts Cracked black pepper
Texas-Style Chile Preparation
Cut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With slotted spoon, remove meat cubes to boil as they brown; set aside. Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally. Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, 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. Pass reserved onion to sprinkle over each servings. Makes 12 servings. About 505 cal, 37 g fat, 97 mg chol, 710 mg sod. Source: Good Housekeeping Magazine printed in September 1978 and March 1995. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Texas-Style Chile?
If you know a better Texas-Style Chile Recipe please comment below.