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Texas-Style Chili Recipe

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This recipe for Texas-Style Chili, by , is from The Plagman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 25, 2007


3 to 4 pound boneless beef chuck blade steak
cup salad oil
2 cups chopped onions
3 medium green peppers, diced
4 garlic cloves, crushed
2 28 ox cans tomatoes
1 12 oz can tomato paste
2 cups water
1/3-cup chili powder
cup sugar
2 tablespoons salt
2 teaspoons oregano leaves
teaspoon oregano leaves
teaspoon cracked pepper

About 2 hours before serving:
With sharp knife, cut chuck blade steak into 1/2' cubes. Brown meat.
Put all ingredients into crock-pot and cook on low or medium for 8 hours.

Dutch Oven
Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally adding more oil if necessary.
Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl; sprinkle; shredded cheese over top for garnish.

Personal Notes:
Personal Notes:
Can be cooked in a crockpot. (1/2 recipe for smaller crock pots.)

Freezes well.




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