Salsa Chili
2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut into 1/2 pieces
1 can (14.5 ounces) diced tomatoes
1 cup reduced sodium beef broth
2 garlic cloves, pushed through a press
1/2 cup medium thick and chunky salsa
2 tablespoons chili powder
1 teaspoon dried oregano leaves
Sour cream (optional)
Thinly sliced green onions (optional)
Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches.
Return beef and accumulated juices to Dutch oven.
Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 1/2 to 1 3/4 hours, until beef is tender. Serve with sour cream and green onions, if desired.
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