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Texas Heat Chili

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Makes: 6 servings Prep: 25 mins
Cook: 2 hrs

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Ingredients

2 pounds beef bottom sirloin steak (tri-tip) or beef chuck roast, cut into 1/2 to 3/4-inch pieces
1 cup chopped onion
1 medium green sweet pepper, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 14 1/2 ounce can reduced-sodium beef broth
1 1/2 to 2 cups water
2 6 ounce can no-salt-added tomato paste
2 fresh jalapeno peppers, seeded and finely chopped*
4 1/2 teaspoons chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1 15 to 16 ounce can pinto beans, rinsed and drained

Directions

In a 4-quart Dutch oven, cook beef, onion, sweet pepper and garlic in hot oil over medium heat until meat browns and vegetables are tender; drain fat. Stir in broth, water, tomato paste, jalapeno peppers, chili powder, crushed red pepper, oregano and cumin. Bring to a boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in beans. Simmer, covered, for 30 minutes more or until meat is tender.

Tip: * Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.