1 tablespoon vegetable oil
1 pounds beef chuck, in -inch cubes
2 cups onions, -inch dice
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon chili powder
3 cups (18 ounces) tomatoes, peeled, seeded, -inch dice
1 cup hot beef stock
Salt and black pepper to taste
Cook s note: This chili has no beans in the recipe.
Heat oil and brown the meat. This step must be done in small batches. Remove meat and set aside. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown. Add the spices and cook 2 minutes. Return the meat. Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it cooks out, adjusting seasoning, and add more water if necessary.
Serve with corn bread, rice, or tortillas or use to make enchiladas.
Yield: 4 servings
Source: American Regional Cuisine Second Edition
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.