*  Exported from  MasterCook  *
 
                             Plain Basic Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         ONION -- COARSE CHOPPED
    3                    GARLIC;COARSE CHOPPED -- CLOVES
    2      tablespoons   VEGETABLE OIL
    2      tablespoons   CHILI POWDER
    1 1/2  pounds        ROUND OR CHUCK STEAK -- TRIMMED, CUT IN 1/2
    1      can           BEEF BROTH -- (14 3/4 OZ)
   16      ounces        TOMATOES -- PEELED STEWED
      1/2  tablespoon    OREGANO
    1      tablespoon    CUMIN
 
 IN A LARGE DUTCH OVEN OR STOCKPOT, HEAT THE VEGETABLE OIL OVER MED-HIGH HEAT.
WHEN IT FRAGRANT, ADD THE ONIONS AND GARLIC AND SAUTE UNTIL THE ONION IS
TENDER-CRISP, REDUCING THE HEAT IF NECESSARY TO KEEP EVERYTHING FROM BURNING.
 ADD THE CHILI POWDER AND STIR WELL. ADD THE BEEF, AND COOK UNTIL THE BEEF BEGINS
TO RELEASE ITS JUICES, MAKING THE CHILI POWDER INTO A PASTE.
 POUR IN BEEF BROTH. USE YOUR HANDS TO CRUSH THE TOMATOES ROUGHLY, THEN ADD
TOMATOES AND JUICES TO THE KETTLE. COVER AND SIMMER UNTIL BEEF IS TENDER, ABOUT 1
HOUR.
 SEASON WITH OREGANO AND CUMIN, ADDING MORE OR LESS OF EACH AS DESIRED. TASTE THE
CHILI; IF IT'S TOO MILD TO SUIT, ADD CAYENNE PEPPER TO TASTE.
 
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