2 tbsp Olive oil, divided 1-1
2 lb Beef, cubed
1 medium Onion, chopped
2 cup Salsa, red, chunky
1 can (8oz) tomato sauce
2 Beef bouillon cube
2 cup Water
3 tbsp Chili powder
1 tsp Ground cumin
1 tsp Oregano
Cayenne, to taste
Salt, to taste
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Heat 1 Tbsp oil in a skillet and cook the beef until lightly browned. Remove the meat with a slotted spoon. Discard the greasy cooking fluids. Heat the remaining 1 Tbsp oil in the skillet and saut'e the onion 5 minutes.
Put the beef, onion, salsa, and tomato sauce in a large saucepan. Dissolve the bouillon cubes in 2 cups hot water and add to the chili. Add the chili powder, cumin, and oregano. Bring to a boil,reduce heat and simmer until meat is tender, about 1 1/2 hours. Stir occasionaly, adding water if needed. If desired, add cayenne and salt to taste.
NOTES : If you like beans with your chili, add 1 can baked beans.
Recipe by: "Real Chili" cookbook
Posted to MC-Recipe Digest V1 #1049 by "The stunty w/big axe." <jeffries@southconn.com> on Jan 28, 1998
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