Stew Meat Chili
Stew meat chili: flour-coated stewing beef browned in batches with onion, then simmered low with canned tomatoes, kidney and mixed beans, tomato paste and chili spices until fork-tender. Serves 8.
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Ingredients
- 2 pounds stewing beef trimmed and cut into bite sized pieces
- 1/4 cup all purpose flour
- 1/4 teaspoon pepper for coating the beef
- 2 tablespoons olive oil divided
- 1 onion sliced or diced
- 84 ounces canned tomatoes whole or diced, or a combination; 3 large cans
- 1 can kidney beans 15.5 to 19 ounces, rinsed and drained
- 1 can mixed beans 15.5 to 19 ounces, rinsed and drained
- 6 ounces tomato paste 1 small can
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon basil
- 1/2 teaspoon black pepper
Instructions
- Trim the meat and cut it into bite-size pieces. Toss it with the flour and 1/4 teaspoon pepper in a large zip-top bag or bowl until coated.
- In a Dutch oven or large pot, heat 1 tablespoon of the olive oil over medium to medium-high heat. Add half the beef and stir now and then until browned. Remove it and set aside. Add the onion and the other half of the beef and stir now and then until browned.
- Return all the beef to the pot. Add 1 can of tomatoes and stir, scraping the bottom. Add the remaining tomatoes, the kidney beans, mixed beans, tomato paste, garlic powder, chili powder, cumin, paprika, oregano, basil and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce the heat to low. Simmer for 1 1/2 hours, then check the meat. Cook another 1/2 hour, or until the beef is as tender as you like.
- Serve with shredded cheese, bread or toast and your favorite chili toppings.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil (165F); not in a slow cooker.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 34gProtein: 31.7gFat: 14.3gSodium: 752mgFiber: 9.8gSugar: 11.2g
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