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New Yorker Kick Ass Chili***




Source of Recipe


gastronomyinc.com


List of Ingredients




2 medium yellow onions, diced
2 medium green peppers, diced
3 tablespoons olive oil
4 pounds top sirloin, cubed
1 gallon warm water
1 15 ounce can tomato puree
1 15 ounce can diced tomatoes
¼ cup beef bouillon granules
1 2.75 ounce package brown gravy mix
¼ cup hot chili powder, or to taste
2 tablespoons ground cumin
3 jalapeno peppers, stemmed and seeded
6 cloves garlic, peeled
Optional for garnish:
chopped red onion
shredded cheddar cheese
sour cream


Recipe



Sauté the onions and green peppers in one teaspoon of oil until tender. Set aside.

Sauté the cubed beef until well browned and then drain and set side aside.

To a large stockpot, add the water, tomato puree, and tomatoes. Bring to boiling and add bouillon and gravy mix and whisk until smooth. Add the beef, the onion-green pepper mixture, chili powder, and cumin. Simmer for at least two hours.

Meanwhile, combine the jalapeno, garlic, and remaining olive oil in a food process and pulse to a fine paste.

After the chili has simmered for two hours, add the jalapeno-garlic mixture and simmer an additional 30 minutes.

The consistency of the chili should not be too thick and the beef should be very tender and falling apart. Add additional water, if necessary.

Garnish with chopped red onions, shredded cheddar cheese, and sour cream, if desired.