Mexicali Chili

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 2 lbs beef chuck, cut in 1/2 inch cubes
• 2 cups sliced onions
• 1 garlic clove, crushed
• 2 lbs canned tomatoes, undrained
• 6 ounces tomato paste
• 2 tablespoons chili powder
• 1 tablespoon sugar
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon dried basil
• 1 dash cayenne
• 2 lbs canned kidney beans
• 1/2 cup cheddar cheese, grated
• 8 cups cooked rice

Recipe

• 1 in hot oil, saute beef cubes until brown; remove.
• 2 to remaining fat, add onion, green pepper, and garlic. saute stirring, until tender - about 5 minutes.
• 3 return beef to pan.
• 4 add all remaining ingredients except beans, cheese, and rice. bring to boiling. simmer, covered, 60 min or til beef is tender. up to here it may be done ahead of time.
• 5 add beans; heat gently several minutes. turn into ovenproof serving dish. sprinkle with cheddar cheese. broil a few seconds to melt cheese.
• 6 serve with rice.
• 7 note: i don't usually melt the cheese on top. i just put it in a bowl to be sprinkled on top. guests fill a bowl layered with rice, chili, and cheese.