Beef and chile pepper chili

7 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1½ pounds Beef sirloin; cubed
1 medium Onion; chopped
2 Cloves garlic; minced
1 Green pepper; chopped
1 Red pepper; chopped
2 Fresh jalapenos; chopped
30 ounces Kidney or navy beans
14 ounces Beef broth
½ cup Red wine
2 tablespoons Chili powder
2 teaspoons Cumin
Salt and pepper to taste

Directions

1. Heat oil in a Dutch oven or large pot over medium heat. 2. Brown meat on all sides in hot oil, 5-8 minutes; stir only occasionally. 3. Add onions, garlic, bell peppers and jalapeno pepper; cook for 3 minutes or until vegetable are just tender-crisp. 4. Stir in remaining ingredients, bring to a boil; reduce heat cover, and simmer for 40-50 minutes or until meat is tender.

Recipe by: adapted from Pillsbury Soup, Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu <recipelu@...> on Nov 28, 1997

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