Time 2h30m Number Of Ingredients 13 Steps:
Dry the beef well with paper towels then sprinkle the salt and pepper over the top. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot. Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes. Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix. Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes) Just before serving, add the beans and let them warm. Season to taste with salt.
Time 2h40m Yield 20 servings. Number Of Ingredients 17 Steps:
In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. , Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.
Yield 6 Number Of Ingredients 10 Steps:
In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent. Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you’ve reached your desired thickness.
Time 50m Yield 20 cups, 20 serving(s) Number Of Ingredients 16 Steps:
In a large pot, combine steak, onion, and jalapeño. Sauté over medium low heat until steak browns. Add water, kidney beans, corn, diced tomato, tomato paste, habanero, and bell pepper. Stir. Bring to a boil. Reduce to low heat. Add sugar, cumin, oregano, salt, pepper, and garlic powder. Stir thoroughly. Cover and let simmer for at least 20 minutes.
Time 2h40m Yield 13 servings (1 cup each). Number Of Ingredients 20 Steps:
In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.
