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Friday, April 3, 2015

Big Bowl Chili

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 6
  • 4 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 2 red bell peppers, diced 1/2-inch
  • 2 tablespoons garlic, minced
  • 3 lbs stew meat, 1 1/2-inch cubes
  • 2 (28 ounce) cans plum tomatoes, crushed with juice
  • 1 tablespoon tomato paste
  • 1 1/2 cups beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • salt
  • pepper
  • 1/2 cup fresh parsley, chopped
  • 6 -8 cups cooked rice (optional)
  • 8 scallions, chopped (optional)
  • 1 cup sour cream (optional)
  • 1 cup cheddar cheese, grated (optional)

Recipe

  • 1 place oil in large dutch oven over low heat. add onion, red peppers, and garlic and wilt about 5 minutes. remove vegetables and set aside.
  • 2 raise heat to medium and in small batches brown beef seasoned with salt and pepper.
  • 3 return wilted vegetables to pot. add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. cook partially covered 1 1/2 hours over medium-low heat. cook uncovered 15 minutes. adjust seasonings to taste. remove from heat and add parsley.
  • 4 serve over rice with options to add scallions, sour cream and cheese.

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