Wednesday, January 28, 2015

Two-Tomato Chili

Two-Tomato Chili
(8 servings)


2 lb. Beef Chuck, cubed (1/2-1 inch pieces)
8 oz. Sun-Dried Tomatoes in oil
3 cups Yellow Onions, chopped
1½ cups Red Peppers, chopped
1½ cups Green Peppers, chopped
1 cup Carrots, chopped
6 cloves Fresh Garlic, minced
4 tsp. Ground Cumin
1tsp. Crushed Red Pepper (adjust to taste)
¼ tsp Kosher Salt
¼ tsp. Black Pepper
1 (4 oz.) can Diced Green Chile Peppers
1 (28 oz.) can Crushed Tomatoes
2 cups Water
2 cups Shredded Cheddar Cheese, garnish
2 medium Green Onions, garnish


Drain dried tomatoes and save 2 tbsp. of oil.  Chop the tomatoes and set aside.  In a large Dutch oven, heat oil from tomatoes over medium-heat.  In batches, brown the meat in the oil.  When done, return all the meat to the pot.  Now add the onions, red and green peppers, carrots and garlic.  Lower heat to medium and cook for about 2 minutes stirring occasionally.  Stir in the dried tomatoes, cumin, red pepper, salt and black pepper.  Continue cooking and stirring for another 2 minutes.  Add the diced green chiles and continue another minute.  Now add the crushed tomatoes and water.  Bring mixture to a boil and reduce heat.  Simmer covered for 1¼ hours or until meat is tender.  Remember to stir occasionally.  Serve chili with cheese and green onion garnishes.

Note:               Some people like to serve sour cream with their chili too.  This helps cut the spicy heat if needed as well as add an additional flavor.

Ideas for Future Efforts

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