Mexican-style chili beef

4 lbs

Ingredients

Quantity Ingredient
4 pounds Lean beef round steak;
Fat-trimmed, cut in cubes
4 tablespoons Vinegar
4 Onion; thin sliced
8 cups Crushed tomatoes; undrained
4 cups Water
4 Fresh hot jalapeno pepper or
Canned; diced
4 Garlic clove; minced
6 teaspoons Ground cumin
1 teaspoon Dried oregano

Directions

LIZ JONES VXRF36B

Spray a non-stick pan with cooking spray. Brown the beef cubes over moderate heat. Turn to brown evenly. Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir just until onion begins to brown. Stir in remaining ingredients. Lower heat to simmering.

Cover and simmer 1½ to 2 hours until meat is very tender. Uncover and simmer until sauce is thick. Skim fat, if any. If desired, serve with rice. The Tampa Tribune, Feb. 1993.

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