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Island Chili Con Carne

Typical Island fare: chili and rice! Ono!
3½ pounds    Top round steak, cut in 1/2 inch cubes  
1 cup    Onions, chopped  
3 cloves    Garlic, minced  
4 Tbs    Chili powder  
1½ tsp    Oregano  
1½ tsp    Cumin  
1 tsp    Crushed red pepper  
1 cup    Beef broth  
1 can (1 lb)    Cut tomatoes  
1 can (6 oz)    Tomato paste  
1 tsp    Sugar  
1 tsp    Salt  
1 Heat 2 tablespoons oil in large skillet or large pot and brown meat. Remove to bowl.
2 Add another tablespoon of oil and saute onion and garlic until limp.
3 Stir in oregano, chili, cumin and red pepper. Mix well until onions are coated.
4 Add broth, tomatoes, tomato paste, salt and sugar and mix well. (1 or 2 tablespoons of cornmeal can be added if desired to chicken the chili.)
5 Put meat back in skillet, cover and simmer an hour or more.
6 Cool and refrigerate several hours or overnight. Reheating improves flavor.
7 Canned beans, red kidney or dry pinto beans, cooked, can also be added. Great served over rice.