CHILI STEW
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
HIPPIE PEPPER CHILI STEW
My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.
Provided by Ameliahead
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Add oil then onion to a large pot and saute a couple of minutes.
- Add carrot and celery and saute a couple of minutes further.
- Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
- Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
- Add the other can of tomatoes, tofu, and beans.
- Check for seasoning and simmer a few minutes before serving.
- Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).
Nutrition Facts : Calories 184.4, Fat 3, SaturatedFat 0.5, Sodium 609.1, Carbohydrate 31, Fiber 6.5, Sugar 3.2, Protein 9.2
PENNSYLTUCKY PEPPER STEW
A delightful stew! Os it a soup? I don't know, I just kinda invented it -- but it's delicious! If you like peppers, onions, and garlic, then this is going to be your next favorite meal. Created and concocted by Christian Gloss, born and raised Marylander living and cooking in the heart of Pennsyltucky.
Provided by Retroantix
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
- Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 25.5 g, Cholesterol 76.4 mg, Fat 15.9 g, Fiber 4 g, Protein 29.9 g, SaturatedFat 6 g, Sodium 2664.1 mg, Sugar 8 g
MOLE CHILI STEW
Make and share this Mole Chili Stew recipe from Food.com.
Provided by CandyTX
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.
- Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!
Nutrition Facts : Calories 960.8, Fat 31.8, SaturatedFat 10.4, Cholesterol 290.3, Sodium 402.1, Carbohydrate 66.9, Fiber 17.7, Sugar 20, Protein 112.8
SLOW-COOKED STEW MEAT CHILI
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.
Provided by Katie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h25m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g
CHILI BEEF STEW
"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
SIMPLE CHILI STEW
One of my favourite weekday dishes! This is my take on a Weight Watchers recipe a friend of mine gave me years ago. I've been making it often ever since, dieting or not! It's quick and simple to make and you can easily adjust it to your personal taste. For a vegetarian version, substitute vegetable broth for the beef broth.
Provided by stormylee
Categories Stew
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Chop bell pepper and onion in bite-size chunks.
- Rinse and drain kidney beans.
- Heat oil in frying pan and saute bell pepper and onion chunks until lightly browned, about 2 minutes.
- Add beef broth and the kidney beans.
- Stir in tomato paste, salt (if using), chili powder and oregano.
- Heat gently but do not boil.
- Serve with fresh, crusty bread.
CHILI STEAK & PEPPERS
Bright and loaded with flavor, this makes a delicious dish you'll be proud to serve. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine the chili sauce, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; brush over steak. Broil steak 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute onion and green and yellow peppers in oil until tender. Add the garlic, pepper and remaining salt; cook 1 minute longer. In a small bowl, combine sour cream and horseradish. Slice steak and serve with pepper mixture and sauce.
Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 491mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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