Chunky Chili Con Carne
Ingredients
- 2 pound stewing beef (cubed)
- 1 tablespoon vegetable oil
- 2 onions (chopped)
- 2 clovegarlic (slivered)
- 2 tablespoon Chili powder
- 2 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1/4 teaspoon Salt
- 1 can tomatoes
- 1 cup beef stock
- 2 tablespoon red wine vinegar
- 2 tablespoon tomato paste
Instructions
- Cut beef into smaller bite-size pieces.
- In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
- Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt.
- Cook, stirring often, until softened, about 5 minutes.
- Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil.
- Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes.
Nutrition
Calories: 300kcal
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