1 pound beef chuck
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon sugar
1 (12 ounce) can tomato puree
1 (1 ounce) can tomato paste
1 (16 ounce) can tomato paste with green chile peppers, drained
1 (1 ounce) package dry beef soup mix
1 (1 ounce) package dry beef soup mix
1 (1 ounce) package dry beef soup mix
In a large skillet over medium heat, heat oil, and stir in garlic, chili powder, sugar, tomato puree, tomato paste, tomato paste with green chile peppers, and dry beef soup mix. Cook, stirring occasionally, until beef is browned. Pour into a large pot. Cover, reduce heat, and simmer for 1 minute. Remove from heat. Stir in tomato puree. Cook, stirring occasionally, for 2 minutes. Pour into chili pot. Top with beef mixture. Bring to a boil. Reduce heat to low. Cover, reduce heat to medium, and simmer for 45 minutes. Remove meat from pot, dice beef into chunks, and stir in chili powder, vegetable oil, tomato puree, tomato paste, tomato paste with chiles. Bring to a boil. Reduce heat to low. Cover, reduce heat to medium-low, and simmer for 20 minutes. Remove meat from pot, discard scraps. Stir in tomato soup mix.
Return meat to pot. Add tomato soup mix and beef soup mix. Bring to a boil, stirring constantly. Continue to cook, stirring occasionally, until beef mixture is thickened, about 15 minutes. Stir in tomato soup and beef soup mix. Heat through. Serve over rice salad.