3 tablespoons vegetable oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cubed in 1/2-inch pieces
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
1 teaspoon ground nutmeg
2 tablespoons salt
1 tablespoon pepper
Juice from 1 fresh lime
6 drops Worcestershire sauce
1. Cook peppers, onions, and garlic in oil until browned or softened (your preference). Add cubed meat and cook on medium for 25 to 30 minutes until meat is to your desired consistency.
2. Add chili beans, diced tomatoes, and tomato sauce. Stir until well combined. Add water and stir again. Add chili powder, cumin, nutmeg, salt, pepper, Worcestershire sauce, and fresh lime juice and mix in thoroughly.
3. Cook on medium low heat for 3 to 5 hrs. Turn off and let sit until next morning. Turn back on low-medium and let cook another 3 to 4 hours. This part is best when done in the amount of time prior to consumption.
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