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Chili

Source of Recipe

Pamela Bennet/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9394.7

List of Ingredients

2 lbs. of london broil or other beef, cut into bite size cubes
2 Tbs. olive oil
6-8 cloves of fresh crushed garlic
1 very large Spanish onion, chopped
2 tsp. cumin
1-2 tsp. dried pepper flakes
4 Tbs. chili powder, or to taste
2 Tbs. parsley flakes
2 Tbs. dried Cilantro
2 tsp. cayenne pepper
1-2 tsp. paprika
2 med. size bay leaves
2 tsp. dried oregano
1-2 cubes beef boullion or 2 cans beef broth
2 cups or so of water
1 large can of crushed or chopped tomatoes
1 large can of pinto beans*
1 large can of kidney beans*
1 large can of black beans*

*You can use whatever beans are you favorite


Recipe

In a large dutch oven, combine onion, cubed meat and oil and cook on med. heat till good and brown. Add the garlic and rest of spices. Simmer, stirring often for about 15 minutes. Add beef boullion and water, or beef broth and tomatoes and simmer another 15 or so minutes. Add the spices and again simmer for 15 or so minutes. Watch not to scortch or burn. Add beans and simmer on low for about one to two hours, watching not to burn and adding water when needed.

Serve with soda crackers, grated cheddar cheese, chopped green onions and sour cream.