Chunky Beef Chili Recipe

  
      Yield: 8 Servings
 
      2 T  oil
  2 1/2 lb beef chuck,boneless -- cut
    1/2    pieces
      1 c  onion -- coarse,Chopped
      1 c  green pepper --,Chopped
     20 ml garlic --,Crushed
      1 t  salt
      2 cn tomatoes -- whole,Peeled
     14    1/2 oz ea
      6 oz tomato paste -- can
      3 T  chili powder
      1 t  oregano leaves,Dried
    1/2 t  grushed red pepper -- to
      1    taste
      1    lettuce,Shredded
      1    cheese,Shredded
      1    green onion --,Sliced
      1    cilantro leaves
      1    black beans --,Rinsed
      1    drained
      1    sour cream
      1    avocado --,Diced
      1    jalapeno pepper --,Sliced

Heat oil in large skillet of dutch oven over medium heat. Add beef,
onion, green pepper and garlic; cook until beef is evenly browned,
stirring occasionally. Pour off drippings. Sprinkle salt over beef.
Add tomatoes with juice, tomato paste, chili powder, oregano and
crushed red pepper. Cover tightly; reduce heat to low to medium-low;
simmer 1 1/2 hours until beef is tender. Serve with choice of
toppings. Makes 8 cups

Chunky Beef Posole Chili
 
      Yield: 4 Servings
 
      2 lb beef shoulder (or bottom)
      1    round stew meat
      1    salt and pepper
      3 T  olive oil
      2    onions -- about 1,Chopped
    1/2    cups
      2    jalapeno peppers -- seeded
      1    and,Chopped
      2 T  cumin,Ground
      2 T  chipotle chili paste
      1    (2 to 3 dried,soaked,
      1    seeded and pureed
      1    chipotle peppers)
      2 T  garlic --,Chopped
    1/2 c  tomatoes,Crushed
    1/4 c  grits
      2 c  water
    1/4 c  roughly cilantro,Chopped
      1    leaves
    1/2 c  scallions,Chopped
      1    sour cream
      1    corn tortillas --,Toasted
      1    and
      1    cut into 1 1/2-inch cubes
      1    crumbled

Season the meat with salt and pepper and saute in one layer in the
bottom of a large heavy earthenware casserole stew pot in the oil
until well browned.

Remove the meat and set aside in a bowl. Add the onions and jalapeno
to the pot and brown until golden. Add the meat when the onion has
begun to caramelize, sprinkle with the cumin, stir in the chipo tle,
garlic, tomatoes, grits, and water. Bring to the boil, reduce to a
simmer and allow to cook gently until tender about 1 1/4 hours.
Adjust the seasoning and serve with cilantro, scallions, sour cream
and tortilla sprinkled on top.