Ingredients
2 tbsp oil
2 1/2 lb beef chuck, boneless -- cut
1/2 pieces
1 cup onion -- coarse chopped
1 cup green pepper -- chopped
20 ml garlic -- crushed
1 tsp salt
2 can tomatoes -- whole peeled
14 1/2 oz ea
6 oz tomato paste -- can
3 tbsp chili powder
1 tsp dried oregano leaves
1/2 tsp grushed red pepper -- to
1 taste
1 shredded lettuce
1 shredded cheese
1 green onion -- sliced
1 cilantro leaves
1 black beans -- rinsed
1 drained
1 sour cream
1 avocado -- diced
1 jalapeno pepper -- sliced
Directions
Heat oil in large skillet of dutch oven over medium heat. Add beef,
onion, green pepper and garlic; cook until beef is evenly browned,
stirring occasionally. Pour off drippings. Sprinkle salt over beef.
Add tomatoes with juice, tomato paste, chili powder, oregano and
crushed red pepper. Cover tightly; reduce heat to low to medium-low;
simmer 1 1/2 hours until beef is tender. Serve with choice of
toppings. Makes 8 cups
Recipe By :
Servings: 8 servings
Chunky Beef Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Meat
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into history, in truth as far into history as early Egypt, and potentially, even further back. However, these, early records were just basic pictorial recipes for preparing meals.
Moving on, there were some interesting books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that we all know today, but rather descriptions of the types of meals cooked for the rich people of the period. By the advent of the 1900s, cookery publications were greatly in demand mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Chunky Beef Chili recipe.
