Chunky Style Beef Chili

Yield: About 6 1/2 cups

Ingredients

2 Tablespoons vegetable oil

2 1/2 pounds boneless beef chuck, cut into 1/2- inch pieces

1 teaspoon salt

2 cans (14 1/2 ounce each) diced tomatoes

1 cup medium thick and chunky salsa

2 Tablespoons chili powder

1 teaspoon dried oregano leaves

Top with:

Sour cream

Thinly sliced green onions

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Directions:

In a Dutch oven or large pot, heat oil over medium heat until hot. Brown beef half at a time. Pour off drippings; season with salt.

Stir in tomatoes, salsa, chil powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is tender.

Garnish with sour cream and green onions, as desired.

Recipe provided by National Cattlemen's Beef Association

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