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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Any time I see beef on sale, I think chili. This recipe comes together very easily and can be modified to fit your needs. I wrote an hour cook time but as long as you do not allow the chili to thicken too much and stick to the bottom of the pot, you can simmer for as long as necessary. If the chili does start to stick, add a cup of water at a time until it loosens. I served with a steam in the bag portion of Spanish rice and it was delicious! Feel free to garnish with whatever you like including cheese and sour cream. Ingredients:
1 1/2 lbs boneless top blade steaks |
1 tablespoon canola oil |
1 celery rib |
1 small onion |
1 small chili pepper |
2 garlic cloves |
1 (14 1/2 ounce) can diced tomatoes with sweet onions |
1 (28 ounce) can crushed tomatoes |
1 dash ground red chili pepper |
1 dash cayenne pepper |
1 dash red pepper flakes |
Directions:
1. Cut beef into small chunks.
2. Heat pot to medium heat.
3. Pour in oil.
4. Brown beef.
5. Add vegetables.
6. After the vegetables have softened, add both cans of tomatoes.
7. Sprinkle chili pepper, cayenne pepper and red pepper flakes on top and stir.
8. Allow the chili to cook for at least an hour in order to soften the meat.
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