Chunky Beef Chili
This recipe makes 6 servings
Ingredients
- 1 tbsp vegetabIe oil
- 2 lb stewing beef, cut in 1/2 inch cubes
- 2 onions, chopped
- 2 carrots, chopped
- 2 stalks celery, sliced
- 1 can stewed tomatoes
- 1 can chickpeas, drained and rinsed
- 1 cup beef stock
- 1 can tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3/4 tsp salt
- 1 sweet red pepper, chopped
Preparation
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.
Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Stir in red pepper. Cook on high for 15 minutes.
Stove-top Stew:
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.
Increase heat to medium; stir in red pepper and cook for 15 minutes.
- Keywords : Beef; Beans; Dinner; Main Course; Slow-Cook/Crockpot;
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