Ingredients
- 3 1/2 pounds beef top round steak, cut into 1/2 -inch cubes
- 5 tablespoons oil
- 2 cups onions, coarsely chopped
- 4 garlic cloves, minced
- 4 tablespoons chili powder
- 1 1/2 teaspoons dry oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 2 cups beef broth
- 19 ounces whole tomatoes, drained (1 can)
- 6 ounces tomato paste (1 can)
- 1 1/2 tablespoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 30 ounces pinto beans (2 cans)
- 15 ounces kidney beans (1 can)
- Slurry
- 2 tablespoons water
- 2 tablespoons cornmeal
How to Make
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Step 1: Get spices ready.
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Step 2: In large stock pot, heat oil.
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Step 3: Lightly season beef with salt and pepper.
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Step 4: Brown in oil.
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Step 5: Remove.
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Step 6: Add onions cook until translucent.
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Step 7: Add garlic, spices and seasonings.
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Step 8: Add tomato paste.
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Step 9: Cook a bit.
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Step 10: Add tomatoes crushed with your hands. It says drained, but heck add the juice and beef broth.
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Step 11: Add the bowl of beef juices and all.
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Step 12: Simmer 2 hours covered until beef is tender, adding water as needed.
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Step 13: Add canned beans, it says take off heat and put in fridge overnight, just cook beans 30 minutes more.
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Step 14: Thicken the chili with cornmeal mixed in water and cook until thick.
We hope you enjoy this recipe!
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