-MARY WILSON BWVB02B
3 1/2 lb Beef for stew
1/4 cup Salad oil
2 medium Onions, chopped
3 medium Green peppers, ; diced
4 Garlic cloves, crushed
2 can Tomatoes (28 oz ea)
1 can Tomato paste (12 oz)
1/3 cup Chili powder
1/4 cup Sugar
2 tsp Salt
2 tsp Dried oregano leaves
3/4 tsp Cracked black pepper
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Cut beef for stew into 1/2 inch cubes. In 8 quart Dutch oven over high heat, in hot salad oil, cook 1/3 of meat at a time, until brown. With slotted spoon, remove meat cubes to boil as they brown; set aside. Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium high heat, cook 10 minutes, stirring occasionally. Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally. Spoon chili into large bowl. Pass reserved onion to sprinkle over each servings. Makes 12 servings. About 505 cal, 37 g fat, 97 mg chol, 710 mg sod. |
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