- 6
4.7/5
(12 Votes)
Ingredients
- 2 tablespoons vegetable oil
- 3 medium onions, chopped
- 2 cloves garlic, crushed
- 2 pounds sirloin steak, cut into half-inch cubes
- 1 can (28 ounces) tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chiles
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 1/2 teaspoons salt
- 6 whole cloves
- 1/4 teaspoon cayenne pepper, or to taste
Preparation
Step 1
In a Dutch oven, heat vegetable oil over medium-high heat. Add onions and garlic and sauté until onions are tender, about 5 minutes, stirring occasionally.
Add cubed beef and cook until no longer pink.
Add tomatoes, tomato paste, chiles, chili powder, cumin, salt, cloves and cayenne.
Reduce heat to low. Simmer covered for about 2 hours, stirring occasionally.
Tips:
Make chili a day or two ahead of time.
Chili freezes well. Double the recipe and save the extra for a quick meal.
Cook chili in a Dutch oven if you have one. The flavor difference is remarkable.
Serving chili to a crowd can make party planning easy. Set up a serve-yourself buffet for your guests.