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This is one of the best chili recipes I’ve ever tried. Best if made the day before eating, magically it gets better with age.
1 lb. Smoked Bacon, cut into 3/8" pieces
4 lbs. Round Steak, cut into 1/4" cubes
2 (28 oz.) cans Tomatoes
1 (6 oz.) can Tomato Paste
1 (15 oz.) can Tomato Sauce
1 (4 oz.) can Pickled Cactus, diced & drained (optional)
2 Tbsp. Jalapeno Peppers, diced (optional)
1 (7 oz.) can Green Chilies, diced
2 cups Onions, chopped
2 cups Green Bell Pepper, chopped
1 cup fresh Parsley, minced
3 Garlic Cloves, minced
2 tsp. Ground Coriander
1 tsp. Cayenne Pepper
1/4 tsp. Paprika
8 tsp. Ground Cumin
1/4 tsp. Dried Oregano
2 tsp. Salt
1 tsp. Black Pepper, freshly ground
1 Tbsp. fresh Lemon Juice
2 Tbsp. Chili Powder, mild
1/2 tsp. Chili Powder, medium-hot
1/2 cup Corn Flour
Shredded Cheddar cheese or shredded Monterey Jack cheese
In a large skillet, brown the bacon; drain and set aside, saving the grease. In the same skillet, brown the round steak. Put the steak and bacon pieces in a large stock or crock pot.
Stir in the tomatoes and liquid, tomato paste, tomato sauce, cactus, jalapenos, and green chilies. Heat until simmering. In the same skillet, sauté the onions in 1/2 of the saved bacon grease until it’s transparent. Then add to the stock or crock pot. Repeat this with the green peppers.
Stir in the parsley, garlic, coriander, cayenne pepper, paprika, cumin, oregano, salt, pepper, lemon juice, and the two chili powders.
Cook over a low heat for 1 hour, stirring occasionally, this prevents sticking. Sprinkle the corn flour over the chili and stir. Let simmer, covered for 4 hours.
Top with shredded cheese and sour cream.
Yields: 10 servings
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