Chuck Wagon Chili

Ingredients:

2 lb. beef stew meat
1 onion
2 cloves garlic
2 (16 oz.) cans tomatoes
1/3 c. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt
19 oz. can kidney beans, about 2 c. cooked
Sour cream & fresh coriander for garnish, optional

Directions:

Cut beef into approximately 1 inch cubes. Peel onion and garlic and combine with 2 cups water in a blender or food processor. Whirl until vegetables are chopped fine. In a Dutch oven, combine beef, onion and garlic liquid, tomatoes, chili powder, cumin, cayenne and 2 teaspoons salt. Break up tomatoes with the side of a spoon. Bring to a boil, cover, reduce heat and simmer until meat is falling apart tender, 3-3 1/2 hours.

For a thicker chili, uncover for the last hour. Drain and rinse kidney beans. Add to chili and heat through, about 10 minutes. Taste for seasoning and add salt if needed.

Garnish with sour cream and coriander, if desired.

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