South-Style Chili

South-Style Chili

South-Style Chili
In a region perhaps best known for its chili, the southern-style variety is a can't miss. This chili can be made the day before serving and it freezes well. Y'all won't be let down!
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At a glance
Main Ingredient:
Tomato
Beef
Cheese
Vegetables
Cooking Method:
Stir-Fry
Boil
Difficulty:
Easy
Course/Dish:
Meat
Chili
Soup
Stew
Makes:
12 main dish servings

Ingredients
  • 1 (3 1/2 to 4 lb.) boneless beef chuck blade steak
  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 3 medium green peppers, diced
  • 4 garlic cloves, crushed
  • 2 (28 oz.) cans tomatoes
  • 1 (12 oz.) can tomato paste
  • 2 cups water
  • 1/3 cup chili powder
  • 1/4 cup sugar
  • 2 tbsp. salt
  • 2 tsp. oregano leaves
  • 3/4 tsp. cracked pepper
  • 1/2 cup shredded Monterey Jack cheese for garnish

  • Methods/steps
    1. About 2 hours before serving:
    2. With sharp knife, cut chuck blade steak into 1/2-inch cubes.
    3. In 8 quart Dutch oven over medium-high heat, in hot olive oil, cook 1/3 of meat at a time, until browned on all sides. With slotted spoon, remove meat to bowl and set aside.
    4. Reserve 1/2-cup onions; cover and set aside. Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally, adding more oil if necessary.
    5. Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling. Reduce heat to low and then cover and simmer 1 1/2 hour or until meat is fork-tender, stirring occasionally.
    6. Spoon chili into large bowl; sprinkle shredded cheese over top for garnish. Pass reserved onion to sprinkle over each serving.
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