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Author Notes: I think Mom got this recipe from some magazine in the early 60's. She'd make it once a year on Christmas Eve, because my sisters sung in various choirs and would need to eat at different times. After she died, it became my job to make it for the family gathering or Christmas Eve every year. It still shines! —redbart
- 3 1/2 pounds top round or flap meat, cut into 1/2" cubes
- 5 tablespoons oil
- 2 cups chopped onions
- 4 cloves garlic, minced
- 4 tablespoons Chile powder (I use a mixture of several varieties)
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons ground cumin
- 2 cups beef broth
- 1 28 oz can tomatoes, drained and chopped
- 1 6 oz can tomato paste
- 1 tablespoon salt
- 1 teaspoon sugar
- Heat 3 TB oil in large pot. Add meat and sear on all sides and remove. Add remaining oil and cook onions and garlic until soft. Add spices and stir to coat. Add remaining ingredients and stir meat back in. Cover and simmer for 1 hour. Remove cover and simmer another 45 minutes. Refrigerate overnight and reheat the next day. If it's too thin, add a little cornmeal to thicken. Top with grated cheese and/or cilantro if you want.
- This recipe was entered in the contest for Your Best Chili