Nana's Chili

By contessawannabe

Ingredients

• 3 tablespoons vegetable oil
• 3 cups chopped onion
• Salt
• 1 teaspoon cayenne (more or less, depending on how much
• heat you want—or if serving to children)
• 2 pounds stew meat, cut into bite-size pieces
• 1 pound ground chuck
• 2 tablespoons chili powder
• 31/2 teaspoons ground cumin
• Crushed red pepper (1 or more teaspoons for heat)
• 3 teaspoons dried oregano
• 2 tablespoons chopped garlic
• 2 large cans chopped tomatoes
• 1 small can tomato paste
• 2 cups beef stock (College Inn)
• 2 cans dark red kidney beans, rinsed and drained

Details

Servings 12

Preparation

Step 1

In a large, heavy pot, heat the vegetable oil. When the oil is hot,
add onions and sauté for 3 to 5 minutes. Season with salt and cayenne.
Stir in the stew meat, chuck, chili powder, cumin, crushed
red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir
in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring
the liquid to a boil and reduce to a low simmer. Simmer uncovered
for 15 minutes, then covered for 45 minutes. If needed, add more
crushed red pepper. Serve with corn muffins, below.