Chili Beef Stew Recipes

Steps:

• In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

Steps:

• In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Steps:

• In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. , Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired.

Steps:

• Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
• Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

Steps:

• In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
• Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Steps:

• Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
• Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
• Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Steps:

• Sprinkle beef cubes with S&P, coat lightly with flour, shaking off excess. Brown beef cubes well in heated butter in Dutch oven until lightly browned. When beef is done remove from pan and cook onion is same pan, stirring frequently until soft and lightly browned.
• Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes and their liquid and green chilies. Bring to boiling, cover, reduce heat and simmer until beef is tender. Skim and discard fat.
• Mix in beans. Continue cooking, uncovered, stirring occasionally until thickened slightly about 20 minutes.
• Sprinkle with cheese. Cook a few minutes longer to melt it.

Steps:

• Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the beef on each side, turning until it has a deep brown crust all over - this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.
• Heat the remaining oil in the same pan, then tip in the onions, reduce the heat to low-medium and sizzle for 8-10 mins until soft, stirring and scraping the base of the pan to lift any browned bits.
• Add the garlic, cumin, coriander, paprika, cinnamon and tomato purée. Stir for 1-2 mins until the spices are sizzling and aromatic, then tip in the chopped tomatoes and chipotle paste, if using, and crumble in the stock cubes. Return the beef to the pan with any resting juices, pour in 1.2 litres water, season and bring to a simmer.
• Once bubbling, reduce the heat to low, cover with a lid and simmer for 1 hr 45 mins, stirring occasionally. Meanwhile, tip the lentils into a bowl, cover with cold water and leave to soak. Drain, then add to the stew, cover again and continue to cook for 45 mins more, or until the beef and lentils are tender.
• Tip in all the beans, return to a simmer and bubble for 5 mins until the beans are warmed through. If your stew is soupy and you prefer it thicker, boil, uncovered, for a few minutes more until reduced to your liking. Taste for seasoning and add more salt or chipotle paste, if you like; it may also need some sugar depending on the tomatoes you've used (add up to 2 tsp). Will keep chilled for two days or frozen for two months. Leave to cool completely first.
• If making the tortilla croutons, cut the wraps into small triangles and heat enough oil to cover the base of a deep frying pan. Fry over a medium heat for 2-3 mins, tossing in the pan until crisp. Or, simply crumble tortilla chips to make a quick, crunchy topping.
• Serve the stew in bowls topped with your choice of feta, soured cream or yogurt, coriander, avocado and sliced chilli, lime wedges on the side for squeezing over and the tortilla croutons. Grind over some black pepper, if you like, before serving.

Steps:

• In a Dutch oven, heat oil over medium heat until hot.
• Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• Stir in the garlic and cook for one more minute.
• Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
• Season with salt and pepper to taste.
• Bring to a boil and reduce heat.
• Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Steps:

• In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
• Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
• Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
• Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Steps:

• In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
• Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!

Steps:

• Place chilies in a 10-by-15-inch pan.
• Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
• (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
• Peel and discard peels, stems, seeds, and viens.
• Cut chilies into about 1/2 inch pieces.
• Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
• In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
• Add chilies, remaining broth, 2 cups water and oregano.
• Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
• about 1 hour.
• Stir in corn.
• In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
• Pour stew into a 3-quart cassrole (about 9x13 inch).
• Preheat oven to 400 degrees.
• Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
• In another bowl, beat egg to blend; mix in buttermilk.
• Add egg to cornmeal mixture and stir just stir until evenly moistened.
• Drop 1/4- cup portions evenly over stew.
• Bake about 20 minutes, until dumplings are firm and lightly browned.
• Spoon portions into bowls, add salt to taste.
• NOTE; May be assembled thruogh step 9, up to 1 day ahead.
• Chill airtight.