This chili recipe is great on a cool night, it’s authentic, straightforward, Texan and of course, there are no beans to avoid controversy. It’ll make a nice big pot so there will be leftovers or you can invite the neighbors — enjoy ♥
3 ½ pounds boneless beef chuck blade steak ¼ cup oil 2 cups chopped onion (divided) 3 medium green peppers, diced 4 cloves garlic, crushed 2 28oz cans of tomatoes 1 12oz can of tomato paste 2 cups water 1/3 cup chili powder ¼ cup sugar 2 tbsp salt 2 tsp oregano ¾ tsp cracked pepper ½ cup Jack cheese for topping
Chop blade steak into ½ inch cubes. In Dutch oven cook meat (1/3 at a time) in hot oil over medium high until browned all on sides. Drain meat with slotted spoon when removing from pan and set aside.
Set aside 1/3 cup of the diced onions, and set aside.
Add remaining onions, peppers and garlic to the drippings in the pan and cook over medium heat for 10 minutes, stirring occasionally. (add more oil if necessary)
Return meat to the pan.
Add tomatoes and their liquid and rest of the ingredients (except for the cheese and reserved onions) Heat to boiling, and then reduce and simmer while covered for 1 and ½ hours or until meat is tender. Stir occasionally.