Crud Killer Chili
6 tablespoons vegetable oil
6 lbs. beef stew meat, cut in 1-2 inch cubes
salt and pepper
2 large yellow onions, chopped
1 yellow bell pepper
1 small head garlic, about 8-10 cloves , chopped
2 jalapeno’s or to taste, finely diced
3 stalks celery, diced
2-(28 oz.) cans fire roasted diced tomatoes
1 1/2 cups salsa
6 tablespoons chili powder
4 tsp. dried Mexican oregano
3 tsp. cumin
3 tablespoons cilantro, chopped
2 cans black beans,rinsed (optional)
sour cream, shredded cheese, guacamole (optional)
Brown in small batches the beef and remove . Once all meat is browned, add the onions, celery and saute until translucent, add garlic and cook until fragrant. Stir in the remaining ingredients except beans and bring to a boil; reduce to simmer. Simmer for 2-3 hours until meat is tender. Stir in beans if used and chopped cilantro. Serve with sour cream, cheese and guacamole.
