In a region perhaps best known for its chili, the southern-style variety is a can't miss. This chili can be made the day before serving and it freezes well. Y'all won't be let down!
South-Style Chili
South-Style Chili
Ingredients
For 12 people
64 ounce(s) boneless beef chuck blade steak
1/4 cup(s) olive oil
2 cup(s) chopped onions
3medium green pepper
4garlic cloves, crushed
28 ounce(s) cans tomatoes
12 ounce(s) can tomato paste
16 floz water
5 1/3 tablespoon(s) chili powder
1/4 cup(s) sugar
2 tablespoon(s) salt
2 teaspoon(s) oregano leaves
3/4 teaspoon(s) cracked pepper
1/2 cup(s) shredded Monterey Jack cheese for garnish
Directions
About 2 hours before serving:
With sharp knife, cut chuck blade steak into 1/2-inch cubes.
In 8 quart Dutch oven over medium-high heat, in hot olive oil, cook 1/3 of meat at a time, until browned on all sides. With slotted spoon, remove meat to bowl and set aside.
Reserve 1/2-cup onions; cover and set aside. 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 and then cover and simmer 1 1/2 hour or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl; sprinkle shredded cheese over top for garnish. Pass reserved onion to sprinkle over each serving.