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Columbine Chili

Source of Recipe


The Columbine Kitchen at Purgatory, Colorado






List of Ingredients



• 3 lbs. round steak, cut into 1/2-inch cubes
  
• 5 Tbsp olive oil, divided
  
• 2 large white onions, chopped
  
• 4 cloves garlic, pressed or minced
  
• 3 to 5 Tbsp chili powder
  
• 1-1/2 tsp oregano
  
• 1-1/2 tsp ground cumin
  
• 1 tsp dried red pepper (according to taste)
  
• 2 (7-oz.) cans green chiles, diced
  
• 2 cans ready-cut tomatoes with juice
  
• 1 (6-oz.) can tomato paste
  
• 2 (12-oz. ) cans each pinto and kidney beans
  
• 4 cups beef stock or broth
  
• 1 tsp sugar
  
• Salt to taste
  
• Toppings, garnishes: sour cream, shredded Cheddar cheese, chopped green and white onions, and fried crisp crumbled bacon
  






Instructions



1. Heat 2 tablespoons oil in a large kettle; add beef and brown well. Remove beef and drain on paper towels.
   
   
2. Add remaining oil; saute onions and garlic until tender.
   
   
3. Add remaining ingredients (except toppings); stir. Return the meat to the sauce and simmer for 15 minutes. (For a thicker chili, simmer uncovered over low heat.) Adjust seasoning to taste. Let cool. Cover and refrigerate at least 24 hours.
   
   Reheat over low heat and ladle into individual serving bowls. Garnish with choice of toppings.
   
   Serves 6 to 8