Ultimate Beef Chili Stew
Jeff staunchly maintains a stance that chili does not have beans in it. I personally do not have a problem with beans in my chili. But to make him feel better I changed the name of this to stew... but to me it's chili.
From EatingWell: January/February 1999
12 servings (1C) | Active time 1 hr | Total time 3 1/4 hrs
Ingredients
1 lb beef round, trimmed and cut into 1/2 in chunks
1 1/2 T canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minved
2 jalapeno peppers, seeded and finely chopped
2 T ground cumin
2 T chili powder
1 T paprika
2 t dried oregano
12 oz dark or light beer
1 28oz can diced tomatoes
8 sun-dried tomatoes (not packed in oil) nipped into small pieces
2 bay leaves
3 19 oz cans dark kidney beans, rinsed
1/4 C chopped fresh cilantro
2 T lime juice
Preparation
Season beef with salt and pepper. Heat 1 1/2 t oil in a dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2-5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 t oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 t oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10-20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika, and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves, and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 - 2 hrs.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30-45 minutes. Remove bay leaves. Stir cilantro and lime juice. Adjust seasoning with salt and pepper.
Nutrition
235 calories; 5 g fat; 1 g sat; 2 g mono; 24 mg cholesterol; 31 g carbs; 17 g protein; 11 g fiber; 496 mg sodium; 582 mg potassium
Tips & Notes
Make ahead tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. For a hot, smoky chili, add 1 T chopped chipotle pepper in adobo sauce.
Notes from Me!
I bought top round stew meat. Otherwise I didn't change anything. It's headed to the freezer as we speak.
Jeff staunchly maintains a stance that chili does not have beans in it. I personally do not have a problem with beans in my chili. But to make him feel better I changed the name of this to stew... but to me it's chili.
From EatingWell: January/February 1999
12 servings (1C) | Active time 1 hr | Total time 3 1/4 hrs
Ingredients
1 lb beef round, trimmed and cut into 1/2 in chunks
1 1/2 T canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minved
2 jalapeno peppers, seeded and finely chopped
2 T ground cumin
2 T chili powder
1 T paprika
2 t dried oregano
12 oz dark or light beer
1 28oz can diced tomatoes
8 sun-dried tomatoes (not packed in oil) nipped into small pieces
2 bay leaves
3 19 oz cans dark kidney beans, rinsed
1/4 C chopped fresh cilantro
2 T lime juice
 |
| Chopped peppers and onions |
Season beef with salt and pepper. Heat 1 1/2 t oil in a dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2-5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 t oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 t oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10-20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika, and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves, and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 - 2 hrs.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30-45 minutes. Remove bay leaves. Stir cilantro and lime juice. Adjust seasoning with salt and pepper.
Nutrition
235 calories; 5 g fat; 1 g sat; 2 g mono; 24 mg cholesterol; 31 g carbs; 17 g protein; 11 g fiber; 496 mg sodium; 582 mg potassium
Tips & Notes
Make ahead tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. For a hot, smoky chili, add 1 T chopped chipotle pepper in adobo sauce.
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| 1/2 way thru |
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| Finished |
Notes from Me!
I bought top round stew meat. Otherwise I didn't change anything. It's headed to the freezer as we speak.
Gonna have to side with Jeff about the beans in chili. The stew looks good, though!
ReplyDelete~Scottie
I don't know why it says "anonymous." Select profile - nothing fits.
ReplyDelete~Scottie
I will have to do some research on this bean vs. no bean issue. People seem to be very adamant about it.
ReplyDeleteSame here Scottie. It even tells me my google ID isn't allowed to comment. What the heck? I'm the blog-master.