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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | beef chuck or sirloin | 2 | medium (2-1/2" dia) | Onion, chopped | 1 | pepper | green pepper chopped | 2 | peppers | Poblano pepper chopped | 10 | cloves | garlic chopped | 2 | teaspoons | oregano, dried | 1 | teaspoon | red pepper flakes, more or less depending on taste desired | 2 1/2 | tablespoons | chili powder - to taste | 2 | teaspoons | Spices, ground cumin | 4 | cans (16 fl oz) | tomatoes canned, stewed | 1 | can (15 oz) | Tomato Sauce | 2 | teaspoons | seasoning or white salt, to taste | 4 | cups | canned Kidney Beans no salt added, with liquid (2 cans) |
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Steps
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Sequence
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Step
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| | 1 | In a large pot over medium-high heat, cook beef, peppers, and onions until beef is no longer pink. Drain fat and liquid. | | 2 | Add in garlic, oregano and chili flakes. Continue to cook beef mixture, stiring occassionally, until nicely browned. About 15 minutes. | | 3 | Add in chili powder and cumin; cook while stirring for 2 minutes. | | 4 | Add in stewed tomatoes, tomato sauce and seasoned salt. Heat while stirring until it begins to boil. | | 5 | Reduce heat to low and simmer covered with splatter screen for 1.5 hours, stirring occasionally. | | 6 | Add beans with their liquid, and continue cooking for 30 minutes. | | 7 | Serve in large bowls with fresh bread, shredded cheddar cheese, fire-roasted corn, and hot sauce on the side. |
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