Category: Chili

5 lb Round steak -- cubed

2 large Onions -- chopped

4 large Carrots -- shredded

46 oz V-8 juice

6 oz Tomato paste

28 oz Tomatoes -- whole peeled

1 can Beef broth

2 can Enchilada sauce -- mild

10 Bay leaves

4 tbsp Brown sugar

2 1/2 oz Chili powder

3 tbsp Cumin

2 tsp Cayenne pepper

1 tbsp Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes. Mix in all the other ingredients, bring to a boil and simmer for 3 hours.



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