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TAILGATE CHILI
Ingredients:
1 pound ground beef
2 large onions, chopped
1 tablespoon minced garlic
2 pounds boneless top round steak, cut into 1/2-inch cubes
1 (28 ounce) can crushed tomatoes in purée, undrained
1 can (15 to 19 ounces) red kidney beans, undrained
3/4 cup FRENCH'S® Extra Tenderizing™ Worcestershire Sauce
1/3 cup chili powder
3 tablespoons ground cumin
Directions:
Brown ground beef in large pot. Add onion and garlic; cook 3 minutes. Drain and transfer to bowl.
Heat 2 tbsp. oil in same pot. Cook beef cubes in batches until well-browned; drain well.
Stir ground beef and remaining ingredients into pot. Heat to boiling, stirring. Reduce heat; simmer, partially covered, 1 hour and 15 minutes until meat is tender; stirring often. Garnish as desired.
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