COWBOY CHILI (for four)
2 pounds beef chuck, ground or cut into ¼ inch dice
1 large onion, chopped
2 cloves garlic, minced
3 tablespoons vegetable oil
1 cup tomato sauce
1-1/2 cups canned plum tomatoes and their juice
1 green pepper, chopped
1 teaspoon ground cumin
½ teaspoon dried oregano, preferably Mexican
¼ teaspoon cayenne, or several dashes hot sauce
1 bay leaf
2 tablespoons chili powder, or more
1-1/2 teaspoons salt
2 cups cooked pinto beans (optional)
shredded jack cheese
- Heat the oil in a skillet, add the onion and garlic and sauté over medium heat until golden brown, about 8 minutes. Transfer onion to a casserole, add the meat to the skillet and brown.
- Transfer meat to the casserole and add the remaining chili ingredients (except the beans). Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about 2 hours. If you are using them, add the beans 5 minutes before the chili is done, just long enough to heat them through.
- Serve with your choice of accompaniments.
COWBOY CHILI REDUX: Pepper jack cheese and chili burger