Quick Chunky Chili
This recipe makes 6 servings
Our chili's quick and tasty. Enjoy a bowlful with corn bread or multigrain bread. Substitute less-expensive lean beef such as round steak, if desired, but simmer longer, for 1 to 1-1/2 hours or until tender, adding water if needed.
Ingredients
- 2 tbsp vegetabIe oil
- 2 cups chopped onions
- 4 minced cloves of garlic
- 1 large cubed sweet red pepper
- 1 cup chopped celery
- 1 lb trimmed sirloin steaks
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp hot pepper flakes
- 1 can (28 oz/796 ml) undrained tomatoes
- 2 cans (19 oz/540 ml) drained red kidney beans
- 1 tbsp lemon juice
- 2 tsp Worcestershire sauce
- Salt
- Pepper
Preparation
In large heavy saucepan or Dutch oven, heat half of the oil over medium heat; cook onions and garlic for 5 minutes, stirring often. Add pepper and celery and cook until softened, about 5 minutes. Remove and set aside.
Meanwhile, cut steak into 1/2-inch (1 cm) cubes. Increase heat to high; add remaining oil and brown steak in batches. Add vegetables to pan, reduce heat to low and stir in chili powder, cumin, oregano and hot pepper flakes. Cook, stirring, for 1 minute.
Add tomatoes, crushing with back of fork, and beans. Bring to boil, reduce heat to low, cover and simmer for about 40 minutes or until meat is tender. Stir in lemon juice, Worcestershire sauce, and season with salt and pepper to taste. (Can be cooled and refrigerated in airtight containers for up to 3 days, or frozen for up to 2 months. Reheat before continuing.) Ladle into warmed bowls and garnish with shredded lettuce, Cheddar and slivered red pepper.
- Keywords : Dinner; Make-Ahead; One-Pot; Simmer; Sports Events; New Year's; Beef; Tomatoes; Beans;
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