Ed Radzvilla Westwood Chili
Source of Recipe
Buudy Cookbook
List of Ingredients
2-1/2 lbs. boneless sirloin tip roast, cut into 1" cubes
1 envelope of Southwest meat marinade mix
1/2 lb. beef smoked sausage, cut in slices
1 medium onion, diced
2 garlic cloves, chopped
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
3 TBS. olive oil
1 can (14-1/2 oz.) diced tomatoes w/green chilies
1 can (28 oz.) diced tomatoes
1 can (2 lbs.) chili hot beans
1/2 can (7 oz.) Garbanzo beans, drained
1/2 can (7 oz.) black beans, drained
1/2 can (7 oz.) Pinto beans (Mexican)
1/3 c. steak sauce
1 qt. (32 oz.) V-8 vegetable juice
2 envelopes chili seasoning, mild
Recipe
Mix marinade according to package directions, add cubed beef.
While marinating, saute onions, garlic, parsley and
cilantro in 1 TBS. olive oil in a skillet.
In Dutch oven, heat 2 TBS. oil over medium heat until hot.
Add marinated beef cubes (half at a time) and brown beef
evenly, stirring occasionally. Add onion mixture, and
sliced smoked sausage to Dutch oven. Stir well. Add all
the remaining ingredients. Bring to a boil; reduce heat
to low. Cover and simmer for 2 hours or until beef is
tender. Makes 12 generous servings.
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