2 tbsp. vegetable oil
2 lb. (1 kg) boneless beef round, sirloin, or chuck, in 1-½-in. cubes
Two 14-oz. (398 mL) cans tomato sauce
½ c. beef stock
½ c. water
1 c. coarsely chopped onion
3 tbsp. chili powder
1 tbsp. light brown sugar
1-½ tsp. garlic powder
1 tsp. cumin
1 tsp. dried oregano
½ tsp. tarragon
¼ tsp. coarsely ground black pepper
Dash ground allspice
2 medium bay leaves, crumbled
Add oil to large skillet over medium-high heat. When oil is hot, add beef in batches, stirring until well browned. Add remaining ingredients, bringing just to the boil. Transfer to crock pot (see Note). Cook, covered, 5-to-6 hr. over low setting or until meat is tender. Serves 6-to-8.
Note: If you prefer, cover and simmer chili on stove top about 2 hr., stirring occasionally, until meat is tender, adding more water as needed.
Tomorrow: Holiday recipes for gift-giving!