Tom's Chunky Chili
2014-12-13 19:10:31
Serves 10
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Ingredients
- 2 lbs. rib eye steak (cut in small cubes)
- 2 large onion (about 2 cups)
- 4 cloves garlic, crushed
- 2 cans (32 ounces) whole tomatoes
- 4 medium stalks celery (about 2 cups)
- 4-6 tablespoons chili powder
- 4 tsp. salt
- 2 tsp. sugar
- 2 tsp. Worcestershire sauce
- 2 jalapeno peppers (add more if you like it HOTTER!)
- 2 cans (30 ounces) red kidney beans, drained
Instructions
- Cook and stir rib eye, onion and garlic in 6-quart saucepan until meat is light brown.
- Add chili powder, salt, and sugar. Mix well.
- Stir in tomatoes (with liquid), celery, Worcestershire sauce and peppers.
- Heat to boiling; reduce heat. Cover and simmer 1 hour.
- Stir in beans. Heat to boiling; reduce heat.
- Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)
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