I found a useful website for chili recipes: www.pepperfool.com/recipes


"Old Magic1" > wrote in message
...
> Texas Style Chili
>
> This hearty Southwest specialty originated in Texas, and has become
> one of America's favorite dishes. It is excellent whether made with
> cubes of beef or with ground meat; some chilies include beans and
> vegetables as well. Try leftover chili spooned over a baked potato or
> fluffy white rice.
>
> Serves 12
>
> 3 1/2 Lb beef for stew, cut into 1/2 inch cubes
> 1/4 cup vegetable oil
> 3 green peppers, diced
> 2 medium onions, chopped
> 4 garlic cloves, minced
> 56 oz tomatoes
> 12 oz tomato paste
> 1/3 cup chili powder
> 1/4 cup sugar
> 2 tsp salt
> 2 tsp dried oregano
> 3/4 tsp cracked black pepper
> Shredded Monterey Jack cheese and sliced green onions for garnish
> Tortilla chips (optional)
>
> Pat beef dry with paper towels In 8 quart Dutch oven, heat oil over
> medium
> high
> heat, Add beef, one-third at a time; cook until browned. Transfer beef
> to
> bowl
> as it browns. Add green peppers, onions, and garlic to drippings in
> Dutch
> oven Cook over medium high heat, stirring occasionally, 10 minutes
> Return
> beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili
> powder, sugar, salt, oregano, and black pepper, breaking up tomatoes with
> back
> of spoon. Stir in 2 cups water Heat to boiling over high heat Reduce
> heat
> to low, cover and simmer, stirring occasionally, 1 1/2 hours, or until
> beef
> is
> tender. To serve, spoon into bowls and garnish, serve with tortilla
> chips, if
> you like.
>
> View more recipes at http://www.gourmetfoodplaza.com
>
> Glenn Spencer
>
> --
> Old Magic 1
>
>