Chunky Beef Chili
Servings: 4 to 6
Ingredients:
-
1 tbsp (15 mL) vegetable oil
2 lb (1 kg) stewing beef, cut in 1/2-inch (1 cm) cubes
2 each onions and carrots, chopped
2 stalks celery, sliced
1 can (19 oz/540 mL) stewed tomatoes
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 cup (250 mL) beef stock
1 can (5-1/2 oz/156 mL) tomato paste
2 tbsp (25 mL) chili powder
1 tsp (5 mL) each ground cumin and dried oregano
3/4 tsp (4 mL) 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.
Tags:
Main Course; Meat-Beef; Vegetables; Beans and Legumes; Slow-cook;
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