3 lbs. lean bottom round or round steak in 1 inch cubes
2 large yellow onions, chopped
3 stalks celery, sliced
1 can black beans, undrained
1 can pinto beans, undrained
2 cans dark red kidney beans, undrained
3 large cans (29 oz. each) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1/2 tsp. salt
2 T. sugar
3-6 T. chili powder
1-2 T. cumin
Instructions
In large stock pot, heat 1/4 inch of canola oil over medium-high heat. Brown beef in oil. Add onions and celery. Cook, stirring frequently, until onion is softened.
Pour in tomatoes and tomato sauce and the liquid from the beans (set beans aside). Stir in seasonings. Simmer, covered, for one hour.
Pour in all beans and heat through.
Serve with grated cheddar cheese, sour cream, Frank's Hot Sauce and prepared Jiffy cornbread and honey butter.
Originally Submitted
12/29/2009
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