Chunky Beef Chili

Ingredients:

• 1 ½ pounds beef for stew, cut into 1-1 ½ inch pieces
• 2 tablespoons vegetable oil
• Salt
• 1 medium onion, chopped
• 1 medium jalapeño pepper, minced (with seeds)
• 2 cans (14 ½ ounces each) chili-seasoned diced tomatoes

Instructions:

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown ½ of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
2. Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 ¾ to 2 ¼ hours or until beef is fork-tender.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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