California Chili Recipe

Name: California Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatoes, peeled and coarsely chopped; 1 1/2 cups water; 1 large onion, chopped; 2 stalks celery, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 medium onion, chopped; 1 green pepper, seeded and chopped; 2 garlic cloves, crushed; 4 tablespoons lard or 4 tablespoons bacon drippings; 2 lbs round steaks, trimmed and cut into 1/4 inch cubes; 1 lb lean pork, cut into 1/4 inch cubes; 1 tablespoon flour; 5 tablespoons chili powder; 2 bay leaves; 1 tablespoon salt; 1 tablespoon brown sugar; 1 tablespoon dried oregano; 1 tablespoon red wine vinegar; 1 cup pitted black olives, coarsely chopped; 1 cup monterey jack cheese, shredded

Servings: persons

4 medium tomatoes, peeled and coarsely chopped
1 1/2 cups water
1 large onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
2 garlic cloves, crushed
4 tablespoons lard or 4 tablespoons bacon drippings
2 lbs round steaks, trimmed and cut into 1/4 inch cubes
1 lb lean pork, cut into 1/4 inch cubes
1 tablespoon flour
5 tablespoons chili powder
2 bay leaves
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 cup pitted black olives, coarsely chopped
1 cup monterey jack cheese, shredded

1
In a medium saucepan simmer the tomatoes, water, 1 large onion, celery, 1/2 tsp salt and pepper for 30 minutes covered and another 30 minutes uncovered. Set aside.
2
In the meantime, in a large dutch oven over medium heat, saute the medium onion, green pepper, and garlic in the lard for 3-5 minutes. With a slotted spoon remove the vegetables from the pan and set aside.
3
Add the meats to the dutch oven and brown over medium-high heat for 5-8 minutes. Add more lard if necessary. Add the flour to the browned meats, stirring well. Simmer for 2 minutes.
4
Return the vegetable mixture to the dutch oven with the meats. Add the chili powder, bay leaves, 1 tbsp salt, brown sugar, oregano, and vinegar. Add the tomato sauce. Stir. Cover and simmer over low heat for 2 hours. Add more water if necessary (It should be thick).
5
Add the olives and cheese and simmer covered for an additional 45 minutes, stirring occasionally.
6
Remove bay leaves.
7
Serve in bowls with finely chopped onions and more cheese if desired.
8
Good with a tossed salad and corn bread.

1245

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 medium tomatoes, peeled and coarsely chopped, 1 1/2 cups water, 1 large onion, chopped, 2 stalks celery, chopped, and more.

Yes, California Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Chili

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