Sig's Chili
Source of Recipe
Unknown
Sig's Chili
Double this recipe and you can have extra to freeze in containers, and enjoy weeks later.
2 tablespoons olive oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 large sweet green pepper, finely chopped
3 cloves garlic, finely chopped
1 (28-oz.) can crushed tomatoes
1/4 cup beer or dry red wine
1/2 tablespoon chili powder
1/2 tablespoon dried basil
1/2 tablespoon ground cumin
1/2 tablespoon dried oregano leaves
1/4 teaspoon crushed red pepper
1 (16-oz.) can red kidney beans, drained
Shredded Cheddar or Monterey Jack cheeses (optional)
Sliced green onions (optional)
Avocado Salsa (recipe follows), optional
In 5-quart saucepot or Dutch oven, heat 2 tablespoons olive oil. Add half of beef and brown quickly; with slotted spoon, transfer cooked beef to a bowl. Add another 2 tablespoons oil to saucepot; brown remaining beef and transfer to same bowl. Add remaining oil to saucepot and saute onion, green pepper, and garlic until onion is lightly browned.
Stir in beef, crushed tomatoes, beer, chili powder, basil, cumin, oregano, and red pepper; heat to boiling over medium-high heat, stirring occasionally. Uncover saucepot and cook 1/2 to 1 hour longer, or until meat is tender.
Stir in kidney beans and cook just until beans are heated through, about 5 minutes. Serve chili with cheese, green onions, and Avocado Salsa, if desired.
Avocado Salsa: In small bowl, combine 1 small avocado, coarsely chopped, 1 small tomato, coarsely chopped, 2 tablespoons finely chopped red onion, and 1/2 cup prepared tomato salsa.
Makes 8 servings
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