June'S Chili Recipe

Name: June'S Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb. of top round cut in 1/2 in. cubes; 5 Tbsp. oil; 2 c. chopped onion; 4 cloves garlic minced (more can be used); 4 Tbsp. chili powder; 1 1/2 tsp. oregano; 1 1/2 tsp. ground cumin; 1 tsp. crushed red pepper; 2 cans whole tomatoes; 2 cans beef broth; 1 tsp. salt; 1 tsp. sugar; 2 Tbsp. yellow corn meal

Servings: persons

3 1/2 lb. of top round cut in 1/2 in. cubes
5 Tbsp. oil
2 c. chopped onion
4 cloves garlic minced (more can be used)
4 Tbsp. chili powder
1 1/2 tsp. oregano
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 cans whole tomatoes
2 cans beef broth
1 tsp. salt
1 tsp. sugar
2 Tbsp. yellow corn meal

1
Pat meat dry.
2
Heat tablespoon oil in large pot.
3
Add meat at once.
4
Sear it turning until all browned.
5
Put meat in a bowl.
6
Add 2 tablespoon onions and garlic, saute until limp, not brown.
7
Add chili and spices.
8
Add broth, tomato paste, sugar and salt and break tomatoes as stirring.
9
Add meat, cover and simmer 40-50 minutes.
10
Cool and refrigerate overnight.

290

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 1/2 lb. of top round cut in 1/2 in. cubes, 5 Tbsp. oil, 2 c. chopped onion, 4 cloves garlic minced (more can be used), and more.

Yes, June'S 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.

June'S Chili

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