Title: Chunky Chili
Categories: Chili Ethnic
Yield: 1 Servings
| 1 1/2 | lb | Lean beef chuck shoulder |
| 2 | sl | Garlic cloves |
| 2 | md | Green bell peppers seeded and chopp |
| 1 | | Chopped large onion |
| 1 | | 1-3 tablespoon chili powder |
| 2 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 1 | cn | (28-oz) whole tomatoes |
| 1 | cn | (16-oz) red kidney beans drained an |
| 1 | | Low salt saltine crackers opt. |
Trim and discard all visible fat from beef, then cut beef into 1 inch
cubes. Spray a large sauce pot with non-stick cooking spray. Add beef and
garlic and cook, turning frequently until beef is browned on all sides.
With slotted spoon, remove beef and keep warm. Discard any drippings in
sauce pot. Respray pot with non-stick cooking spray. Add peppers and onion;
cook and stir 5 minutes, then stir in chili powder, cumin, oregano; cook 1
minute. Return beef to pot; add tomatoes with their liquid. Bring to a
boil. Reduce heat to low; cover and simmer 1 hour until meat is tender. Add
kidney beans and cook until heated through. Spoon chili into serving bowls.
Serve, if desired with crackers.