Chunky Beef Chili

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 1 tablespoon vegetabIe oil
  • 2 lbs stewing beef cut in 1/2 inch cubes
  • 2 onion chopped
  • 2 carrot chopped
  • 2 stalks celery sliced
  • 1 can stewed tomatoes
  • 1 can chickpea drained and rinsed
  • 1 cup beef stock
  • 1 can tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoons salt
  • 1 sweet red pepper chopped

Method

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.

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Food

Chunky Beef Chili