Title: Texas Red Chili
Categories: Chili Mexican Vegetable Bean
Yield: 6 Servings
| 3 | lb | Beef Boneless Round Steak; * |
| 1 | c | Onion; Finely Chopped, 1 lg |
| 4 | | Cloves Garlic;Finely Chopped |
| 1/4 | c | Vegetable Oil |
| 2 | c | Tomato Puree |
| 2 | tb | Red Chiles; Ground, To Taste |
| 1 | ts | Cumin Seed; Ground |
| 1 | ts | Coriander; Ground |
| 4 | | Anaheim Chiles; ** |
| 4 | | Jalapeno Chiles; ** |
| GARNISHES |
| | | Cheddar Cheese; Shredded |
| | | Flour Tortillas |
| | | Pinto Beans; Cooked |
* Round Steak should be cut into 1-inch cubes. ** Peppers should be
seeded and chopped.
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Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is
brown. Stir in remaining ingredients except cheese, tortillas and beans.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,
until beef is tender, about 2 hours. Serve with cheese, tortillas, and
beans.