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2 tablespoons vegetable oil
2 cups chopped onion
4 cloves garlic, minced
1 large red pepper, cubed
1 cup chopped celery
1 pound sirloin steak, cut into 1/2 inch cubes
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon leaf oregano
1 can (28 oz.) stewed tomatoes, with juice
1 can (5 1/2 oz) tomato paste
2 cans (19 oz.each) red kidney beans, drained
1 tablespoon lemon juice
2 teaspoons Worchestershire sauce
1/2 teaspoon hot sauce
Salt and pepper
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In
a large saucepan or Dutch oven, heat 1 tablespoon oil,
and cook the onion and garlic over medium heat for 5
minutes. Add pepper and celery and cook another 5 minutes,
until softened.
Remove
vegetables from the pan. Add the remaining oil, and
brown the steak cubes, in batches.
When
all the steak has been browned, return the vegetables
and steak cubes to the pan, over low heat.
Add
the chili powder, cumin and oregano. Cook and stir for
one minute.
Add
the tomatoes, tomato paste, and kidney beans. Bring
to a boil, then reduce heat, cover and simmer for about
45 minutes, until meat is tender.
Stir
in lemon juice, Worchestershire sauce, hot sauce, and
salt and pepper. Remove from heat. (About 6 servings.)
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