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Quick Chunky Chili

chili, beef - ground

2 tablespoons vegetable oil
2 cups chopped onions
4 cloves garlic; minced
1 large sweet red pepper; cubed
1 cup chopped celery
1 pound trimmed sirloin steak
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
1 can (28 oz) tomatoes (undrained)
2 cans (19 oz) red kidney beans; drained
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
salt
pepper
-----Garnish-----
shredded lettuce or curly endive
shredded Cheddar cheese
slivered sweet red pepper

Our chili's quick and tasty. Enjoy a bowlful with corn bread or multigrain bread. Substitute less-expensive lean beef such as round steak, if desired, but simmer longer, for 1 to 1-1/2 hours or until tender, adding water if needed. In large heavy saucepan or Dutch oven, heat half of the oil over medium heat; cook onions and garlic for 5 minutes, stirring often. Add pepper and celery and cook until softened, about 5 minutes. Remove and set aside. Meanwhile, cut steak into 1/2-inch cubes. Increase heat to high; add remaining oil and brown steak in batches. Add vegetables to pan -- reduce low and stir in chili powder, cumin, oregano and hot pepper flakes. Cook, stirring, for 1 minute. Add tomatoes, crushing with back of fork, and beans. Bring to boil, reduce heat to low, cover and simmer for about 40 minutes or until meat is tender. Stir in lemon juice, Worcestershire sauce, and season with salt and pepper to taste. (Can be cooled and refrigerated in airtight containers for up to 3 days, or frozen for up to 2 months. Reheat before continuing.) Ladle into warmed bowls and garnish with shredded lettuce, Cheddar and slivered red pepper.

Contributor: Canadian Living Homepage

Yield: 6 servings

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