Texas-Style Chili

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Texas-Style Chili
It may be called chili, but it'll warm you all over.

Prep: 15 minutes
Cook: 2 hours
Servings: Serves 6

2 lbs. sirloin steak, cut into 1/2-inch cubes

2 Tbsp. vegetable oil

3 medium onions, chopped

2 cloves garlic, crushed

1 can (28 ounces) tomatoes, undrained

1 can (6 ounces) tomato paste

1 can (4 ounces) chopped green chiles

3 Tbsp. chili powder

1 Tbsp. ground cumin

2-1/2 tsp. salt

6 whole cloves

1/4 tsp. cayenne pepper, or to taste

	In a Dutch oven heat the vegetable oil over medium-high heat. Add onions and garlic saute until onions are tender, about 5 minutes, stirring occasionally.
	Add cubed beef and cook until no longer pink.
	Add the tomatoes, tomato paste, chiles, chili powder, ground cumin, salt, cloves and cayenne pepper.
	Reduce heat to low. Simmer, covered, for about 2 hours, stirring occasionally.

Beans or no beans is the great chili debate. If you like, add 2 cans (15 ounces each) pinto or red kidney beans at the end of the cooking time, and cook until heated through.

You may substitute ground beef for the sirloin. You may also want to try a coarse ground beef sometimes referred to as "ground for chili".

Need help with this recipe? Go to: Braising