Recipe - Plain Basic Chili

1 lg ONION COARSE CHOPPED
3 GARLIC;COARSE CHOPPED
CLOVES
2 tablespoon VEGETABLE OIL
2 tablespoon CHILI POWDER
1 One half pound ROUND OR CHUCK STEAK
TRIMMED, CUT IN 1/2"
1 cn BEEF BROTH (14 Three fourths OZ)
16 ounce TOMATOES PEELED STEWED
One half tablespoon OREGANO
1 tablespoon CUMIN

IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MEDHIGH
HEAT. WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION
IS TENDERCRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM
BURNING. ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL
THE BEEF BEGINS TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A
PASTE. POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY,
THEN ADD TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS
TENDER, ABOUT 1 HOUR. SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF
EACH AS DESIRED. TASTE THE CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE
PEPPER TO TASTE.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip