| |
| |
| Typical Island fare: chili and rice! Ono! |
| |
| 3½ pounds |
|
Top round steak, cut in 1/2 inch cubes |
|
| 1 cup |
|
Onions, chopped |
|
| 3 cloves |
|
Garlic, minced |
|
| 4 Tbs |
|
Chili powder |
|
| 1½ tsp |
|
Oregano |
|
| 1½ tsp |
|
Cumin |
|
| 1 tsp |
|
Crushed red pepper |
|
| 1 cup |
|
Beef broth |
|
| 1 can (1 lb) |
|
Cut tomatoes |
|
| 1 can (6 oz) |
|
Tomato paste |
|
| 1 tsp |
|
Sugar |
|
| 1 tsp |
|
Salt |
|
|
|
| |
| 1 |
Heat 2 tablespoons oil in large skillet or large pot and brown meat. Remove to bowl. |
| 2 |
Add another tablespoon of oil and saute onion and garlic until limp. |
| 3 |
Stir in oregano, chili, cumin and red pepper. Mix well until onions are coated. |
| 4 |
Add broth, tomatoes, tomato paste, salt and sugar and mix well. (1 or 2 tablespoons of cornmeal can be added if desired to chicken the chili.) |
| 5 |
Put meat back in skillet, cover and simmer an hour or more. |
| 6 |
Cool and refrigerate several hours or overnight. Reheating improves flavor. |
| 7 |
Canned beans, red kidney or dry pinto beans, cooked, can also be added. Great served over rice. |
|
| |
|
|
|