Rob made this on Sunday and it is DELICIOUS! :) Thank you, dear. A tasty variation when you want chili, but still something different. Loved it!
4 –6 servings
Ingredients:
- 3 pounds chuck, cut into 1-inch cubes
- 2 tablespoons tallow, lard or olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- One 6-ounce can of tomato paste
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side
Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
Transfer beef to a plate.
Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
Add 4 cups of water and bring to a boil.
Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.
