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2 tb Olive oil
2 lb Boneless beef chuck, cut into 1/2-inch cubes
1 md Onion, finely chopped
1 lg Sweet green pepper, chopped
3 Cloves garlic, finely chopped
1 cn (28-oz) crushed tomatoes
1/4 c Beer or dry red wine
1/2 tb Chili powder
1/2 tb Dried basil
1/2 tb Ground cumin
1/2 ts Dried oregano leaves
1/4 ts Crushed red pepper
1 cn (16-oz) red kidney beans, drained
Shredded Cheddar & Monterey
Jack cheeses (opt.)
Sliced green onions (opt.)
Avocado Salsa (opt., recipe follows)
In 5-quart saucepot or Dutch oven, heat 2 t olive oil. Add half of beef and brown quickly; with slotted spoon, transfer cooked beef to bowl. Add another 2 t oil to saucepot; brown remaining beef and transfer to same bowl. Add remaining oil to saucepot and saute onion, green pepper, and garlic until onion is lightly browned.
Stir in beef, crushed tomatoes, beer, chili powder, basil, cumin, oregano, and red pepper; heat to boiling over medium high heat, stirring occasionally. Reduce heat to low, cover saucepot, and simmer 2 hours, stirring occasionally. Uncover saucepot and cook 1/2 to 1 hour longer, or until meat is tender.
Stir in kidney beans and cook just until beans are heated through, about 5 minutes. Serve chili with cheese, green onions, and Avocado Salsa, if desired.
Avocado Salsa: In small bowl, combine 1 small avocado, coarsely chopped, 1 small tomato, coarsely chopped, 2 T finely chopped red onion, and 1/2 C prepared tomato salsa.