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Home-Style Chili

Yield 8 servings


  • 4 1/2 pounds boneless round steak, finely diced
  • 2 tablespoons vegetable oil
  • 3 (14 1/3-ounce) cans whole tomatoes, undrained
  • 4 (4-ounce) cans chopped green chiles, undrained
  • 2 cups water
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper

How to Make It

  1. Brown steak in oil in a large Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 2 to 3 hours, stirring frequently.

  2. Note: If a thicker chili is desired, simmer an additional hour, stirring frequently.

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