| TOM'S CHUNKY CHILI |
| Printable Version |
| 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 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.) 10 servings (about 1 cup each) |