2 tablespoons of Olive oil; divided 1-1 2 pounds of beef, cubed 1 medium onion, chopped 2 cups of Salsa; red, chunky one 8 ounce can of tomato sauce 2 Beef bouillon cube 2 cups of water 3 tablespoons of Chili powder 1 teaspoon of Ground cumin 1 teaspoon of oregano Cayenne, to taste Salt, to taste
Heat 1 Tbsp oil in a skillet and cook the beef until lightly browned. Remove the meat with a slotted spoon. Discard the greasy cooking fluids. Heat the remaining 1 Tbsp oil in the skillet and sauté the onion 5 minutes. Put the beef, onion, salsa, and tomato sauce in a large saucepan. Dissolve the bouillon cubes in 2 cups hot water and add to the chili. Add the chili powder, cumin, and oregano. Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 hours. Stir occasionally, adding water if needed. If desired, add cayenne and salt to taste. NOTES : If you like beans with your chili, add 1 can baked beans. Serving Size: 4 Recipe by: "Real Chili" cookbook Posted to MC-Recipe Digest V1 #1049 by "The stunty w/big axe." <jeffries@southconn.com> on Jan 28, 1998
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