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
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.