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    Close Encounter of the 3rd Kind Chili


    Source of Recipe


    Internet

    List of Ingredients




    2 teaspoons olive oil
    2 medium red onions, peeled and diced
    1 tablespoon minced garlic
    2 lbs. lean top round, eye of round, sirloin tip round or flank steak, cut in 1-inch cubes
    2 medium green bell peppers,
    cored, seeded and diced
    1 (16-oz.) can whole peeled tomatoes, diced
    1 (6-oz.) can tomato paste
    1 cup chicken stock
    1 1/2 teaspoon cumin, ground
    1/4 cup chili powder
    1 1/2 teaspoon salt, or season to taste
    1/2 teaspoon ground black pepper,
    or season to taste
    1 1/2 cup fresh or frozen corn
    1 bunch cilantro

    Recipe



    1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, sauté until meat loses color. Reduce heat to low, cover and simmer for 15 minutes.

    2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.

    3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Coarsely chop remaining cilantro; stir into just before chili is done cooking.

    Makes 10 1/2 cups.

    Spicy Variation: add ground cayenne pepper to taste.
 

 

 

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