Chunky chili con carne


Number of Servings: 10 Servings
Prep Time:  20 Minutes

Cook Time:  90 Minutes

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2 pound stewing beef (cubed)
1 tablespoon vegetable oil
2 onions (chopped)
2 clovegarlic (slivered)
2 tablespoon Chili powder
2 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon Salt
1 can tomatoes
1 cup beef stock
2 tablespoon red wine vinegar
2 tablespoon tomato paste


1.Cut beef into smaller bite-size pieces.
2. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
3. Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt.
4. Cook, stirring often, until softened, about 5 minutes.
5. Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil.
6. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes.


TAGS:  Beef, Chili, Firlotte

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By |2018-12-02T01:56:34-05:00May 16th, 2011|Recipe|Comments Off on Chunky chili con carne