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- Summer

Chili Con Carne
6 to 8 servings

Printable Recipe Card

Pat dry:

3 pounds boneless beef chuck, trimmed and cut into ½-inch cubes

Season with:
1 to 2 teaspoons salt

Heat in a large skillet over medium- high heat:
2 tablespoons olive oil


Add:
2 cups chopped onions
10 garlic cloves chopped
2 to 6 jalapeno peppers, seeded and minced
½ teaspoon salt


Cook, stirring often, until the vegetables are softened, 6 to 8 minutes. Add the meat and brown,
Pouring off excess fat, if desired. Stir in:
½ cup chili powder

One 28- ounce can whole tomatoes, with their juice
1 tablespoon red wine vinegar
4 cups water

Cook for two minutes.

 

Breaking the tomatoes with the back of a spoon. Season to taste with:
Salt

Simmer, uncovered stirring occasionally, until the meat is tender and the sauce is reduced and thickened, about 1 ½ to 2 hours.

 

 
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