Beef & Chile Pepper Chilichili 2.00 tablespoon oil 1.50 lb beef sirloin; cubed 1.00 medium onion; chopped 2.00 cloves garlic; minced 1.00 green pepper; chopped 1.00 red pepper; chopped 2.00 fresh jalapenos; chopped 30.00 oz kidney or navy beans 14.00 oz beef broth 0.50 cup red wine 2.00 tablespoon chili powder 2.00 teaspoon cumin 1 salt and pepper to taste 1. Heat oil in a Dutch oven or large pot over medium heat. 2. Brown meat on all sides in hot oil, 5-8 minutes; stir only occasionally. 3. Add onions, garlic, bell peppers and jalapeno pepper; cook for 3 minutes or until vegetable are just tender-crisp. 4. Stir in remaining ingredients, bring to a boil; reduce heat cover, and simmer for 40-50 minutes or until meat is tender. Recipe by: adapted from Pillsbury Soup, Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 325 by RecipeLu |
