Mari's Hell's Kitchen Chili
3 Tbsp peanut/canola oil 1 onion chopped 2 tsp. good quality chili powder 2 tsp. ground cumin 1 tsp. dried oregano, I use Mexican oregano 1 tsp. dried red pepper flakes 2 lbs. beef chuck or sirloin, cut into chunks, marinated in Italian dressing overnight 2 cans diced tomatoes with oregano, garlic and basil 1 ¾ cup beef stock ¼ cup tomato paste 2 slices Canadian bacon or thick sliced bacon, minced 1 Tbsp. sugar Kosher salt and freshly ground black pepper to taste.
Garnishes: Sour cream Grated cheese, we prefer cheddar Crumbled corn chips
1.Heat 2 Tbsp. of the oil in a Dutch oven. Add the onion, chili powder, cumin, oregano, and red pepper flakes. Cook over medium-low heat for 5 minutes. 2.Add the remaining 1 Tbsp. oil and brown the meat over high heat, in batches if necessary. 3.Stir in the tomatoes, stock, tomato paste, bacon and sugar. Simmer, uncovered, until the beef is tender, 1 ¾ hours, covering the pot when the mixture becomes thick. Season with salt and pepper. 4.Serve in bowls with garnish.
4 to 6 portions
3 Tbsp peanut/canola oil 1 onion chopped 2 tsp. good quality chili powder 2 tsp. ground cumin 1 tsp. dried oregano, I use Mexican oregano 1 tsp. dried red pepper flakes 2 lbs. beef chuck or sirloin, cut into chunks, marinated in Italian dressing overnight 2 cans diced tomatoes with oregano, garlic and basil 1 ¾ cup beef stock ¼ cup tomato paste 2 slices Canadian bacon or thick sliced bacon, minced 1 Tbsp. sugar Kosher salt and freshly ground black pepper to taste.
Garnishes: Sour cream Grated cheese, we prefer cheddar Crumbled corn chips
1.Heat 2 Tbsp. of the oil in a Dutch oven. Add the onion, chili powder, cumin, oregano, and red pepper flakes. Cook over medium-low heat for 5 minutes. 2.Add the remaining 1 Tbsp. oil and brown the meat over high heat, in batches if necessary. 3.Stir in the tomatoes, stock, tomato paste, bacon and sugar. Simmer, uncovered, until the beef is tender, 1 ¾ hours, covering the pot when the mixture becomes thick. Season with salt and pepper. 4.Serve in bowls with garnish.
4 to 6 portions
