"The belly rules the mind."--Spanish Proverb

Cubed Round Steak Chile Recipe

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This recipe for Cubed Round Steak Chile, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


4 garlic cloves, minced
2 cups yellow onion, chopped
1 6 oz can tomato paste
1 16 oz can whole tomatoes
1 16 oz can pinto beans
1 TBS salt
4 TBS chili powder
1 1/2 tsp cumin
1 TBS sugar
1 11/2 tsp oregano
1 tsp red pepper
1-2 tsp yellow corn mean
3 1/2 lbs round steak
5 TBS vegetable oil
2 cups beef broth

Cut meat into 1/2 inch cubes. Pat meat dry with paper towels. Heat 3 tablespoons of oil in large skillet. When hot, add meat. Sear until lightly brown, 3-4 minutes. Drain fat and transfer to bowl using a slotted spoon. Set aside. Add remaining 2 tablespoons oil and sauté onion and garlic until wilted but not brown. Stir in chili powder, oregano, cumin and red pepper. Add broth, canned tomatoes with juice, tomato paste, salt and sugar, mixing well and breaking up tomatoes. Add mead. Cover and simmer 40-50 minutes. Add beans and heat through. Cover and refrigerate overnight. To serve, simmer until heated through. Thicken with corn meal to desired consistency.

Personal Notes:
Personal Notes:
This chili con carne is better after it sits overnight in the refrigerator."




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