Close Encounter of the 3rd Kind Chili
Source of Recipe
Internet
List of Ingredients
2 teaspoons olive oil
2 medium red onions, peeled and diced
1 tablespoon minced garlic
2 lbs. lean top round, eye of round, sirloin tip round or flank steak, cut in 1-inch cubes
2 medium green bell peppers,
cored, seeded and diced
1 (16-oz.) can whole peeled tomatoes, diced
1 (6-oz.) can tomato paste
1 cup chicken stock
1 1/2 teaspoon cumin, ground
1/4 cup chili powder
1 1/2 teaspoon salt, or season to taste
1/2 teaspoon ground black pepper,
or season to taste
1 1/2 cup fresh or frozen corn
1 bunch cilantroRecipe
1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, saut� until meat loses color. Reduce heat to low, cover and simmer for 15 minutes.
2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.
3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Coarsely chop remaining cilantro; stir into just before chili is done cooking.
Makes 10 1/2 cups.
Spicy Variation: add ground cayenne pepper to taste.
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