This started out as my neighbor's recipe for pork chili. I prefer beef, so my dad and I switched it to beef and made it spicier than the original. I usually make a batch of chili once or twice a year and freeze it in individual servings. I love this for work lunches in the winter and quick dinners on busy nights. I like my chili with sour cream and cheese, but it can be topped in any way. Enjoy!
Ingredients:
3 pounds beef tenderloin, cut into bite size pieces
1/4 cup olive oil
1 1/2 tablespoons chili powder
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
salt and pepper
3/4 cup beef broth
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans diced Mexican tomatoes
2 cans black beans
Red Chili Sauce (see below)
Red Chili Sauce:
1 bag mini sweet peppers, seeded and cut in half lengthwise
2 jalapeños, seeded and cut in half lengthwise
1 quart boiling water
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
salt and pepper
Preparation:
1. Start by making red chili sauce. Preheat oven to 350 degrees. Spread peppers and jalapeños on a baking sheet. Roast for 5 minutes.
2. Transfer peppers to a bowl and cover with boiling water. Let stand for 10 minutes.
3. Drain and add peppers to a blender with other ingredients. Add water to cover and blend into a smooth paste. Set aside.
4. Heat olive oil in a stock pot over medium. Brown tenderloin pieces lightly.
5. Add onion and garlic. Stir.
6. Add oregano, salt and pepper. Add beef broth. Cover and cook 5-10 minutes.
7. Add red chili sauce, tomato sauce, diced tomatoes, and black beans. Mix well. Simmer for 45 minutes.
Store in airtight containers refrigerated for a week, frozen up to 3 months.
Ingredients:
3 pounds beef tenderloin, cut into bite size pieces
1/4 cup olive oil
1 1/2 tablespoons chili powder
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
salt and pepper
3/4 cup beef broth
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans diced Mexican tomatoes
2 cans black beans
Red Chili Sauce (see below)
Red Chili Sauce:
1 bag mini sweet peppers, seeded and cut in half lengthwise
2 jalapeños, seeded and cut in half lengthwise
1 quart boiling water
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
salt and pepper
Preparation:
1. Start by making red chili sauce. Preheat oven to 350 degrees. Spread peppers and jalapeños on a baking sheet. Roast for 5 minutes.
2. Transfer peppers to a bowl and cover with boiling water. Let stand for 10 minutes.
3. Drain and add peppers to a blender with other ingredients. Add water to cover and blend into a smooth paste. Set aside.
4. Heat olive oil in a stock pot over medium. Brown tenderloin pieces lightly.
5. Add onion and garlic. Stir.
6. Add oregano, salt and pepper. Add beef broth. Cover and cook 5-10 minutes.
7. Add red chili sauce, tomato sauce, diced tomatoes, and black beans. Mix well. Simmer for 45 minutes.
Store in airtight containers refrigerated for a week, frozen up to 3 months.