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Chili makes a chilly night hot!

2 tablespoons vegetable oil
2 cups chopped onion
4 cloves garlic, minced
1 large red pepper, cubed
1 cup chopped celery
1 pound sirloin steak, cut into
1/2 inch cubes
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon leaf oregano
1 can (28 oz.) stewed tomatoes
1 can (5 1/2 oz) tomato paste
1 can (8 oz) tomato sauce
2 cans (19 oz.each) red kidney beans, drained
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
Salt and pepper
Shredded cheddar for garnish

In a large saucepan or Dutch oven, heat 1 tablespoon oil, cook onion and garlic over medium heat for 5 minutes. Add pepper and celery and cook another 5 minutes, until softened. Remove vegetables from the pan. Add the remaining oil, and brown the steak cubes, in batches. When all the steak has been browned, return the vegetables and steak cubes to the pan, over low heat. Add the chili powder, cumin and oregano. Cook and stir for one minute. Add the tomatoes, tomato paste, and kidney beans. Bring to a boil, then reduce heat, cover and simmer for about 45 minutes, until meat is tender. Stir in lemon juice, Worcestershire. Add shredded cheddar, as desired, on top!

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