27 October, 2018
Felicia’s Chunky Chili
2 Tablespoons vegetable oil
2 pounds sirloin or round steak, cut into ½” cubes
1 Tablespoon chili powder
1 can (6 ounces) tomato paste
2 teaspoons “Better Than Bouillon” Roasted Beef flavor (or 1 regular beef bouillon cube)
2 cups hot water
2 cans (8 ounces each) tomato sauce
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoons salt
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon paprika
2 cans (15 ounces each) light red kidney beans, drained and rinsed
1 can (15 ounces) dark red kidney beans, drained and rinsed
Optional – if you like a little more heat in your chili,
add 1 more Tablespoon of chili powder and ¼ teaspoon red pepper flakes
Toppings of your choice, such as:
chopped sweet onion
grated cheddar cheese
Fritos or crushed tortilla chips
sliced jalepeno peppers
Heat the vegetable oil in a Dutch oven or chili pot over medium-high heat. Add the beef cubes and cook for about 5 minutes, stirring every 2+/- minutes until brown on all sides. Using a slotted spoon, remove the meat to a bowl and set aside. Add the chili powder to the drippings still in the pot and cook 2 minutes, stirring constantly. Add the tomato paste and continue cooking about 5 minutes.
Add the bouillon to the hot water and stir to dissolve. Pour into the pot.
Add all the rest of the ingredients and stir.
Return the browned meat to the pot. Stir and reduce heat to low. Simmer, uncovered, 2 hours, stirring occasionally.
Hot, buttered corn bread or sourdough rolls go great with Chili.