Mexican-style Chili Beefbeef, chili 1 lb lean beef round steak; fat-trimmed, cut in cubes 1 tablespoon vinegar 1 onion; thin sliced 2 cup crushed tomatoes; undrained 1 cup water 1 fresh hot jalapeno pepper or canned; diced 1 garlic clove; minced 1 teaspoon cumin seeds -=or=- 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano Spray a non-stick pan with cooking spray. Brown the beef cubes over moderate heat. Turn to brown evenly. Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir just until onion begins to brown. Stir in remaining ingredients. Lower heat to simmering. Cover and simmer 1 1/2 to 2 hours until meat is very tender. Uncover and simmer until sauce is thick. Skim fat, if any. If desired, serve with rice. |
