Yesterday it was FREEZING here in Pocatello with 50 MPH winds and a wind chill below zero. I wanted to warm up, so I went searching for a good chili recipe. This is what I found. It was EXCELLENT. It also makes a big pot, so I will also be enjoying some for lunch today. It's different because it calls for beef stew cubes (which we had a lot of in our freezer) instead of ground beef. This recipe also calls for slow cooking, but I didn't get it on in time for dinner, so I just simmered it on the stove on low for about 3 hours. Beware, this recipe is rather spicy, and I only used half the cayenne it calls for. Next time I may eliminate the red pepper flakes as well. But, if you like it spicy, here's your fix!
3 pounds beef stew meat
1 Tablespoon Canola (or vegetable) oil
3 garlic cloves, minced
3 cans (16 ounces each) Kidney Beans, rinsed and drained
3 cans (15 ounces each) Tomato Sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional garnishes:
Minced Fresh Cilantro
Sour Cream
Shredded Cheddar Cheese
In a large skillet, brown the beef stew meat in oil in batches. Add the garlic to the pan; cook and stir for 1 minute. Transfer to a 6 qt. slow cooker. Stir in remaining ingredients (except garnishes). Cover and cook on low for 6-8 hours or until meat is tender.
Yield: 12 servings (1-1/3 cups each)
Source: Taste of Home
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