- 4 lbs stew beef, cut into ½-inch cubes
- ½ cup olive oil or bacon grease or cooking oil
- 1 large onion, diced
- 1 large green pepper, diced
- 4 large cloves garlic, minced
- 8 TBS chili powder (4 regular [e.g., Gebhardt's] and 4 hot [e.g., Grandma's Zesty]) — OR 10 TBS regular chili powder plus 1 tsp red pepper
- 1 TBS oregano
- 2 tsp ground cumin
- ½ tsp freshly ground pepper
- 24-28 oz can whole tomatoes, cut up, with juice, or 28 oz can pomidora or ground tomatoes
- 1 tsp salt (omit if tomatoes are salted)
- 2 cups water
- 2 TBS masa plus ¼ cup water
- 2 cans pitted olives, quartered (preferably large or medium)
- 2 large cans or 4 medium cans red kidney beans, drained (or with juice if chili needs additional liquid)
- Heat beef in hot oil until gray.
- Add onion, pepper, and garlic; stir until onion is yellow.
- Add spices and stir until other ingredients are coated.
- Add tomatoes and water, plus salt if desired.
- Bring to boil, then lower heat to “low” and simmer for one hour.
- Mix masa with water until it is a thin paste; add to chili and stir.
- Add olives and beans, plus additional water if necessary.
- Simmer for another 15 minutes.
This is my chili recipe for company. For everyday eating, I usually make the California Chili recipe that's elsewhere on this website.