Answer:
Steak Chili (serves 6)
This is a great chili. Shredded cheddar cheese is a nice touch to garnish the bowls. You can use round steak or other smaller quantity expensive cuts of beef, but simmer it longer.
Ingredients:
2 tablespoons vegetable oil
2 cups chopped onion
4 cloves garlic, minced
1 immense red pepper, cubed
1 cup chopped celery
1 pound sirloin steak, cut into 1/2 inch cubes
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon leaf oregano
1 can (28 oz.) stewed tomatoes, beside juice
1 can (5 1/2 oz) tomato cement
2 cans (19 oz.each) red kidney beans, drained
1 tablespoon lemon liquid
2 teaspoons Worchestershire sauce
1/2 teaspoon hot sauce
Salt and pepper
Directions:
In a large saucepan or Dutch oven, grill 1 tablespoon oil, and cook the onion and garlic over milieu heat for 5 minutes. Add pepper and celery and cook another 5 minutes, until softened.
Remove vegetables from the tub. Add the remaining oil, and brown the steak cubes, contained by batches.
When adjectives the steak has be browned, return the vegetables and steak cubes to the pan, over low warmness.
Add the chili powder, cumin and oregano. Cook and stir for one minute.
Add the tomatoes, tomato paste, and kidney beans. Bring to a boil, consequently reduce boil, cover and simmer for about 45 minutes, until meat is tender.
Stir within lemon juice, Worchestershire sauce, hot sauce, and saline and pepper. Remove from heat.